Safety First

• According to the U.S. Department of Agriculture, hot food should be held at temperatures of 140 degrees Fahrenheit or hotter, and cold food should be held at 40 F or colder. Paying attention to these temperatures is especially important with potentially hazardous foods such as meat, eggs and beans. Food can be held in the "danger zone" of 40 to 140 F for short periods. However, the longer it sits at these unsafe temperatures, the more likely it becomes that it will foster growth of food-borne pathogens.

Taste and Temperature

• Certain serving temperatures are conducive to the human tongue's ability to taste nuances of flavor, while other temperatures interfere with taste perceptions by changing or masking taste signals travelling to the brain. According to Talavera Perez of the University of Leuven in Belgium, as quoted in The Guardian, at a temperature above 35 degrees Celsius or 95 F, the perception of taste declines. Cold temperatures affect taste as well, especially masking the flavor of sweetness. For the sake of flavor, it's best to serve hot foods that aren't too hot and cold foods that aren't too cold.

Food Idiosyncrasies

• Many foods have idiosyncrasies as far as the best temperature to serve them. The flavors in well crafted cheese ripen over time as the cheese comes to room temperature. Ice cream must be served cold enough to not melt but if you serve it too cold, you can't taste it as well. Softened butter is ideal for spreading but butter that is too soft will melt. Leafy greens such as lettuce and spinach wilt if they grow too warm and gravy congeals if it grows too cool.

Down to Practicalities

• Although you may know the correct temperature to serve a particular food, you may not be in a position to serve it at that temperature. You may not have equipment such as food warmers and chafers or you may be serving in a rustic setting such as a picnic. In addition, the ideal temperatures for keeping food flavorful don't coincide with the ideal temperatures for keeping food safe. Prioritize safety: the USDA recommends keeping potentially hazardous foods such as meats, beans and some grains at room temperature for no longer than two hours.