3 sheets had the right idea.

Its because of fat, especially animal fat. We heat up food (savory, like meat, pizza, etc) thats been in the fridge or room temperature because that fat has hardened. Hardened animal fat is not even close to as tasty and juicy as liquified savory fat.


Fat is also the same reason we let meat and other savory foods rest when removing them from the oven. The fat needs to thicken enough so it doesnt all run out of your dinner upon the first cut, making the rest of your food dry and not as savory.

Same with cheese. You would never have cold hard cheese at a cheese and wine tasting party. Cheese needs to be room temperature because the fat releases more flavor at room temp(which is very much appreciated among cheese connoisseurs) than if it were cold.

With things that are sweet, fat adds body and richness but the flavor is more in the sugars and such (like vanilla, chocolate, cinnamon, mint, all sweet spices and such that compliment sugar), not the fats.