How Psychology Can Make You A Better Cook: 5 Secrets from Research

You wanted to have friends over for dinner and impress them. Now the kitchen has become your personal Jackson Pollock canvas. Flour has turned the countertops into a winter wonderland, a lone egg yolk is weeping into the sink, and you’re wearing most of the other ingredients.

Why is this so hard? The recipes always call for some fancy ingredient that you’ve never heard of and couldn’t find if your life depended on it. (What the hell is fennel pollen, and why does it cost more than your car insurance?) And oh, the kitchen gadgets. Every recipe seems to require some obscure tool you’ve never heard of. (Why does this cookbook say I need a mandolin?)

Apparently, your stove has only two settings: raw and cremated, so the smoke alarm is your kitchen timer. By the time you’re done, your food has morphed into something that could be used to patch potholes. The dog won’t even eat it, and he licks his own butt.

So how do we use science to turn you into a better chef? No, I am not going to teach you about molecular gastronomy. That requires knowledge of biochemistry and a pantry stocked like a “Breaking Bad” lab. It would also require me to know something about cooking — which I don’t.

We’re going to make you a better cook without actually discussing cooking. We’re going to learn about gastrophysics (yes, that’s a real thing.)

“Gastrophysics can be defined as the scientific study of those factors that influence our multisensory experience while tasting food and drink.”

It’s the intersection of experimental psychology, cognitive neuroscience, marketing, and behavioral economics. Welcome to the dark arts of the culinary world.

This isn’t cooking; it’s psychological warfare with a side of mashed potatoes. Your mind is a big player in any meal and it has a lot to say about how we judge what we eat. How much of our enjoyment of a meal originates in the food itself versus how much comes from everything around the food?

The experts say it’s 50-50. Yup, 50-50. No matter how great a cook you are, if you’re not leveraging gastrophysics, your meals aren’t nearly as good as they could be.

And who the heck are these experts? Charles Spence is an experimental psychologist at Oxford where he leads the Crossmodal Research group. His books are “Gastrophysics” and “The Perfect Meal: The Multisensory Science of Food and Dining.”

Let’s get to it…

 

Use The “Peak-End Rule”

The peak-end rule. Yes, it sounds like some obscure mountain-climbing regulation, but it’s actually a psychological hack that can improve a guest’s perception of the meals you serve.

Nobel Prize winner Daniel Kahneman found that people don’t evenly weight the experiences they have — they disproportionately remember the worst or best moment (the peak) and the end. Everything else is mostly just filler, like the plot of a Nicolas Cage movie. You could serve a pretty mediocre meal, but if you give them one or two mind-blowing bites and end with a bang, you’re gonna impress your guests more than you think.

Brass tacks: what’s the first takeaway here? More courses! Simply having more dishes increases the chances of hitting an impressive peak. It’s like playing the lottery; the more tickets you buy, the better your chances of winning.

An amuse-bouche here, a palate cleanser there or a surprise mini-course. Consider doing a “tasting menu” or a tapas-type spread. Each one is a chance to create another peak.

Second takeaway: nail that ending. Charles cites a study where researchers ended a meal by giving subjects an oat cookie followed by a chocolate cookie. Meanwhile a second cohort got the same meal but it ended with a chocolate cookie followed by an oat cookie. Guess what? The ones who got the chocolate cookie last rated the entire meal as being better.

Purchase a chocolate lava cake so decadent it’s borderline illegal or a crème brûlée so soothing it could replace their therapist. A great dessert is your chance to literally rewrite the narrative of the entire meal.

How else can we use low-effort tricks to get high impact results?

 

Naming Matters

Would you order “Patagonian toothfish” at a restaurant? Of course not. Sounds like the aquatic cousin of the chupacabra. You’re not alone. Nobody did. Sales were terrible for years.

But now sales have increased over 1000% in many major markets. Heck, you may have ordered it yourself. What happened?

They changed the name. “Patagonian toothfish” is now widely known as “Chilean sea bass”, a fish that sounds like it should be serenading you with a guitar under a moonlit sky.

Names matter. They have a huge effect on people’s perception of the food and how they rate its taste. Would you rather eat “Cold Tomato Soup” or “Chilled Gazpacho with a Touch of Basil”? It’s the same dish, but one sounds like it’s served in a hospital cafeteria, and the other seems like it’s served in a villa overlooking the Mediterranean.

In general, “exotic” names are chosen over more concrete descriptions but it’s always important to consider how open-minded your guests are and what might enthrall them.

Adding descriptive elements is always good. You can’t just say you’re serving “chicken.” That’s how peasants talk. Tonight’s special is “Pan-Seared Organic Poulet with a Delicate Balsamic Glaze.” Did you catch that? “Poulet.” Because French equals fancy. The name alone transports your guests to a charming farmhouse in the Gallic countryside, where a loving grandma prepared it just for them.

Okay, we’ve got the word trickery down. Time to manipulate people’s senses…

 

Smell Matters

Airplane food, much like jury duty or attending a friend’s improv show, is a universally dreaded experience. Why is it so awful? It’s not just because it’s mass-produced, reheated misery. No, the real culprit is altitude.

With the lowered air pressure and lack of humidity you can’t smell properly. And when you can’t smell, you can barely taste. It’s like trying to enjoy a symphony while wearing earmuffs.

About 80% of what we perceive as taste is actually smell. So select foods with enticing aromas. You know the ones that hit hard: fresh bread, rich coffee, garlic, truffle oil… Sizzling bacon is so powerful it’s almost unfair.

Get that dining room smelling like the food. Leave the kitchen door open. Get those aromas circulating. Your guests will think they’ve walked into a Michelin-starred restaurant, not your one-bedroom apartment where the cat’s litter box is precariously close to the kitchen.

And don’t be afraid to add things to the table to increase the good smells. Top chefs leverage this. Lay out a sprig of something fragrant next to each plate. Flowers for a centerpiece. Heck, spritz some vanilla extract into the air if you’re feeling extra. (Of course, there’s a fine line between mastering the art of scent and turning your dinner party into a Yankee Candle convention. Moderation is key.)

Oh, and a side note from Charles’ research for whenever you’re enjoying beverages: no straws, no lids on cups. Love the taste of your coffee? And taste is mostly smell? Well, when you drink coffee from that cup with the plastic lid your nose is getting pressed up against… plastic. Not the best way to enhance the aroma – and taste — of your coffee.

Okay, smell is numero uno when it comes to enhancing flavor but you also need to think about what your guests are hearing…

 

Sound Matters

Charles did a study where they altered the sound Pringles made when you bit into them. Increase the high-frequency pop and people rated the chips as 15% more fresh and crunchy. Were the chips more fresh or crunchy? Nope.

Your perception of food is an amalgam of all the inputs your gray matter receives. Your brain takes in the sound of those chips and interprets it as “freshness” and “crunchy.” (No, your teeth don’t have “crunch receptors.”)

So add some sound to your food. Right now that salad is on mute and the lettuce is being perceived as more wilty than it really is. Throw some toasted seeds on there. Or big, obnoxious, jaw-breaking croutons. But why stop there? Get yourself some crispy bacon, pickles, or even little snap peas. Fancy restaurants use gherkin or Batavia lettuce to give that crunch to your burger.

Feeling adventurous? Pull a trick that some top chefs use with dessert: sprinkling popping candy into chocolate mousse. Suddenly, your mousse is alive with sound, snapping and crackling like a tiny bonfire in your mouth. It’s not just dessert; it’s a fireworks show.

Ambient sounds matter too. The research indicates that playing Italian music while serving Italian food is very likely to get it rated as more authentic. Your guests are marveling at the authenticity, and all because you had the foresight to swap out Kenny G for “La Traviata.”

But the single best tip when it comes to music is simple: play music they like. Studies have frequently shown that when people like the music better, they like the food better. It’s brainwashing, but with a playlist. The garlic bread might be a little burnt, but your guests will be too busy belting out the chorus to “Sweet Child O’ Mine” to care.

Now it’s time for a big surprise. Yeah, the food matters but what’s really shocking is how much what we eat it on and with matters…

 

Plates And Cutlery Matter

Desserts are judged as 20% sweeter on a round, white plate than other plates. Sound like some quirky study result that won’t survive attempts at replication? Well, it has already been replicated, numerous times by different researchers. So if you’re looking to reduce calories and sugar without reducing sweetness – round, white plates, always.

In a number of ways, our choice of tableware matter. A big factor that goes underappreciated is weight. Remember that joke from “Jurassic Park”? “Are they heavy? Then they’re expensive…”

True or not, our brains seem to operate by this rule of thumb. Charles says, “Time and again in our research, we find that adding weight to a soft-drink can, to a box of chocolates or to a carton of yogurt leads people to rate the product, no matter what it is, more highly.”

Your brain thinks, “Wow, this plate weighs as much as a baby hippo. This food must be gourmet!” And sure enough, food in a heavy bowl was judged as 13% more flavorful, 25% more expensive and was enjoyed 13% more than the same food in a lighter bowl. Sure, you might need a forklift to get it to the table, but it’ll be the best-tasting meal they’ve ever had.

And that weight issue applies to cutlery as well. Get forks and knives that could double as murder weapons in a game of “Clue”. Fancy restaurants have known this forever. Charles doesn’t beat around the bush: “I cannot emphasize enough just how important weight is to the design of cutlery.” In studies, diners given heavy cutlery judged food more highly and were willing to pay significantly more for it than those eating the same food, on the same day, in the same dining room with lighter forks and knives.

Okay, we’ve covered a lot. Let’s round it all up — and learn one more very powerful tip…

 

Sum Up

Here’s how psychology can make you a better cook…

• Use The Peak-End Rule: To pull off a culinary “Ocean’s Eleven” serve more dishes and finish strong. When you hit them with a “peak” experience and a solid ending they’ll barely notice your chicken looks like it was cooked in a blast furnace.
• Naming Matters: You’re not just serving “mashed potatoes.” You’re presenting “Pommes de Terre Purée with a Butter Emulsion.” Use phrases like “a hint of,” “a touch of,” or “an essence of,” and watch as their eyes widen with unearned admiration.
• Smell Matters: Your home should smell like the inside of a French patisserie, not a fish market on a hot day. Get those aromas flowing.
• Sound Matters: Welcome to the Twilight Zone of gastrophysics, where your salad needs to double as a percussion instrument. Add crunch and good music.
• Plates And Cutlery Matter: This is not the time for paper plates and Solo cups. No, no, no. You’ve got to go full Downton Abbey here. Dessert only on round, white plates. Bowls that feel like they’re made from depleted uranium. And if lifting your cutlery feels like they’re wielding Mjolnir, the food will be worthy.

Remember some years back when Coke bottles had people’s names on them? Did that seem corny? Well, that works. Charles says personalization is power: the power of showing you care.

Did John mention once, three years ago, that he had the best steak of his life in Argentina? Serve up some steak and casually drop, “John, I know you love a good Argentine cut.” Watch as John’s eyes glaze over with the realization that, at least once, you actually listened to him.

Or throw in a little backstory. “Hey, Sarah, I made this lasagna because I remember that time in college when you tried to make lasagna and accidentally set the fire alarm off?”

Is this lasagna any different from the one you’d make if you didn’t know Sarah? Not one bit. But now, Sarah’s laughing, reminiscing, and that lasagna just got a whole lot tastier. It’s like you’ve sprinkled it with nostalgia and good times instead of just oregano and cheese.

Personalization turns mediocre meals into unforgettable experiences simply because you made someone feel special.

So add some lessons from gastrophysics to your next meal. You’re still going to need a little bit of skill in the kitchen but don’t neglect the 50% that comes from psychology.

You’re not serving dinner; you’re curating an experience. Because at the end of the day, it’s not about the food — it’s about how you make them feel.