Sky Bites: The Best and Worst Airline Meals

First, let me mention that if you’re a fan of steak on a plane, you may end up feeling quite let down by the conclusion of this piece.

The more you understand the process of how airplane food is prepared and what gives it its flavor, the harder it is to “un-know,” which has influenced my perspective on the topic.

Having seen and tasted too much of how the metaphorical sausage is made, I’ve experienced a range of in-flight meals—from delicious delights to downright dreadful options, including some unfortunate moments with $500 bottles of Champagne, which can’t entirely be blamed on me.

With that said, let’s delve into what to order when flying, as well as what you might want to avoid. This largely hinges on the science of cooking and how your taste buds alter at high altitudes.

Did you know that, despite improvements in cabin air pressure and humidity, you can lose up to 30% of your taste sensitivity at altitude? That’s the reality.

Taste Buds Altered Mid-Flight

TL;DR: While airplanes are some of the safest places for air circulation, they aren’t the best environments for indulging in food or drink. Air flows downward and is constantly refreshed, with most passengers having their vents actively blowing air.

Combine that with increased cabin pressure and drier conditions compared to ground level, and you end up experiencing only about 70% of the taste sensation you’d normally have.

This significant reduction in taste is a key factor contributing to the often unhealthy nature of airplane meals. The diminished sensitivity means culinary creations can be heavily seasoned, sometimes featuring up to 30% more salt or sugar to counteract the altitude effects.

“Worst” Foods to Order on Airplanes

For obvious reasons, maintaining hygiene is crucial in airline catering. You certainly can’t risk food poisoning for a plane full of passengers. I’m all for maintaining those safety standards.

Practically, this means airlines face significant constraints on their cooking capabilities. For example, bringing raw meat onto a plane is simply not allowed.

Meat Dishes

This means that when you opt for chicken, steak, or any meat-based meal while flying, it’s been cooked elsewhere long before it boards the aircraft.

While leftovers can be delicious, think about airplane meat options as just that—leftovers. They are essentially meals that were prepared hours before, boxed for reheating, transported in carts, and stored before being loaded onto your flight.

If You Must Have a Meat Dish

For the vast majority of meat meals on aircraft, your safest choice is to pick one featuring a sauce—think stews, curries, or dishes that include pasta or noodles.

These types of meals depend less on precise cooking (like a perfectly cooked medium-rare steak) and help retain moisture due to the sauce and accompanying ingredients.

Rich, Creamy Dishes

Aside from altering taste buds, your body undergoes various changes while flying. The limited facilities onboard add to the discomfort. For these reasons, heavy, “gut bomb” meals aren’t ideal during flights—especially long ones.

It’s wise to consider this before indulging in all-you-can-eat buffalo wings at the airport before your flight, especially if you wash them down with some beers.

Feeling bloated, fatigued, and uncomfortable isn’t uncommon on an airplane, even without a bad meal, so adding a dish loaded with cream and cheese isn’t going to help.

Fun Fact: Airline Chef Secrets

I once had a conversation with a cabin crew member and chef from Etihad Airways, who worked on the A380 during its luxury era. He shared that he frequently received requests for steak tartare, which is typically a no-go on flights.

To work around this, he instructed the catering facility to sear the steak at the highest temperature for the shortest duration, creating a crust while leaving the inside rare or even raw, thus crafting an almost authentic steak tartare for guests in First Class or The Residence.

All other foods must be pasteurized, smoked, cured, or otherwise manipulated to ensure they are “not raw” before boarding.

Less Fun: The Cost Game

Before you regale me with tales of exceptional airline meals, keep in mind that unlike restaurants, cost is a major factor in airline food.

You’d be astonished at how much a mere 10 cents per meal can transform a dish, but even more surprising is that almost all airlines opt not to spend more. I often wonder if an “upgrade” option for meals would be a good idea.

In economy, airlines generally spend less than $5 per meal for long-haul flights. In business class, that figure might double, but not significantly. Meals can be decent at these prices, but the desire to “invest more” is quite limited.

Optimal Meal Choices for Flying

While I didn’t promise a fun read, there are still plenty of delicious options. With heavy and meat-based dishes off the list, there’s still an abundance of delightful meals featuring noodles, rice, and more.

When it comes to my preferred in-flight meal, it’s a tough choice, but I usually lean towards a curry, a fresh salad, or a vegetable mezze. If I have time, I indulge in excellent sushi before I arrive at the airport or pick some up there to self-cater.

In essence, I avoid anything heavy that could add to the discomfort of flying at 33,000 feet. I view pre-flight meals like I do pre-exercise fuel: will it weigh me down and leave me feeling awful?

Vegetable Curries or Stews: Excellent Choices for Air Travel

Vegetable curries, stews, and pies shine as excellent in-flight meal choices for a few logical reasons.

First, vegetables are generally healthful. Nutrients assist with various aspects of life and are instrumental in managing metabolism during jet lag. Second, while taste sensitivity diminishes at altitude, a well-prepared curry can still pack enough flavor to shine through.

A robust curry, served over rice or noodles or consumed alone, is designed with powerful flavors from fresh herbs and spices. Ingredients like turmeric and ginger can help reduce inflammation, a common concern when flying.

Mezze Style Meals: A Delightful Option

Ranging from hummus to tabbouleh, baba ghanoush, and more, a well-prepared mezze can be the perfect way to fill up without the heaviness of a full meal. These dishes offer substantial flavor without the processing found in many other options, and they often provide excellent nutritional value.

Accompanied by breads for dipping or olive oil, these meals can provide enough sustenance to power you through without the weighed-down feeling of a heavy meal. Whenever I spot these on the menu, I know I’m in for a treat, even if the quality isn’t top-notch.

If mezze isn’t an option, I typically aim for whatever resembles a dish from Yotam Ottolenghi’s repertoire.

Salads of All Types: A Solid Choice

No matter how lengthy the flight may seem, it’s almost always preferable to eat on solid ground. But when you do eat on a plane, well-executed salads can be a standout choice for numerous reasons.

Of course, the issue arises when airlines define a salad merely as a solitary cucumber, a lone tomato, and a sad piece of lettuce, but when done right, they can really shine.

It only took 70 years of commercial aviation, but some airlines are finally realizing that salads can include ingredients like sweet potatoes or be mixed with cold pasta for added sustenance. If something sounds appetizing, go for it!

My Strategy: Self-Catering or Dining Beforehand

As someone who spends considerable time in the air, airline meals have become a part of my routine. However, my most enjoyable flights usually don’t feature in-flight food.

I’m a big advocate of self-catering, and when international travel is involved, I optimize my meal timings to minimize jet lag. For example, if I’m flying from New York to London, I’ll enjoy a sushi feast in New York around 2 PM, then fast until morning in London. 2 PM in New York is 7 PM in London, coinciding with traditional dinner time.

This gradual adjustment of my body helps sync it with the destination time. Although it isn’t always an enjoyable experience, it proves beneficial. Dining on flights can be a good way to pass the time, but it rarely stands out as the most nutritious or delectable choice. The flavors just hit differently at altitude.

Drinking on Flights: A Bold Approach

You likely already know that taste and smell are diminished up in the air.

Tasting foods while flying can differ significantly from ground experiences, prompting savvy airlines to develop pressurized tasting rooms that replicate what guests will genuinely encounter while airborne.

Generally, subtle and floral notes in white wines or champagnes dissipate completely due to altitude. Similarly, red wines also undergo this change. A nuanced pinot noir won’t have the same impact in a pressurized cabin as it would at your dining table.

Smart airlines specifically seek out bolder wine varieties for flights, realizing that, akin to food, you’ll need robust flavors, oak, or minerality to stand out and leave an impression.

I won’t bore you with the fact that flying is incredibly dehydrating and that drinking excessively onboard can lead to a unique kind of hangover. With that consideration, I usually abstain unless it’s an experience I’m willing to endure for.

Embrace Your Preferences

For some, ordering a steak aboard is a sign of status. While you won’t find filet mignon in economy, some can’t resist having one in the sky to celebrate the moment. That’s perfectly understandable.

At the end of the day, people seek comfort while flying, and comfort food varies widely from person to person. You’ve gleaned the insider tips and better options, but if you feel the need for a cheesy, carb-heavy dish to survive your flight, do what works for you. Just keep this article in mind if things don’t go as expected!