“Our tastebuds have a harder time detecting flavors in cold foods. That’s why chilled soup must be aggressively seasoned. But cold soups also have almost no aroma, which is another reason that they require a heavier hand when seasoning. The aroma that wafts up to your nose from a piping-hot bowl of soup affects your perception of the flavor. Take away that aroma and the food does not seem as flavorful.”