So I’m eating dinner the other night at my girl Hez’s house and she channels Martha and throws down this incredible chicken parm complete with a fresh sprig of basil and strategically placed droplets of sauce all served on a plate the size of a hubcap. My mouth started to water and (after 2-4 pictures) I immediately cut myself an edge piece and allowed my mind to me temporarily blown.

I started to wonder…

Was I really that hungry when I arrived? Do I even like chicken parm? The answer to both questions is ‘no’, but when I saw the food being plated, sensations beyond my control started to flow. All of a sudden I was starving and chicken parm was the only remedy.

So how much does plating really matter? I Googled it on my wheelbarrow ride home (yes I ate that much) and learned some surprising (and scientific) facts about the importance of making your food look good:

Science

The way you plate your food can actually have an impact on your body’s ability to absorb the nutrients in the food. With every plating, your goal should be to tempt all of the senses. When food looks and smells as appetizing as possible, it triggers more digestive fluid production in your body, which helps it absorb nutrients better. This is what people mean when they say something looks ‘mouthwatering’.

Psychology

The psychology behind why we eat and crave certain foods is vast and flies all over the map. However, I stumbled upon this gem that came out of a little University called Oxford that digs into everything from the importance of lighting to how the weight and shape of your utensils affects how salty your food tastes. The bottom line is that when food looks intentional, balanced and bright, it often gives you similar feelings while you eat it.

The best thing that came out of my research was the discovery that you don’t have to go to a restaurant to eat beautiful food. I picked our amazing photographer/food stylist’s brain and put together a list of surefire ways to dress up any meal:

1. Think about colors! To get the most out of your veggies, steam, roast or sauté them instead of boiling. This keeps their color brighter, intensifies their flavor and helps them stay crisp and intact.

2. Layer the plate. Just like you would when you’re building a killer outfit, try contrasting the colors, shapes and sizes of the things on your plate to add dimension. Start by layering your protein on your starch, or ladling a small scoop of sauce as your base (but not too much lest it turn into a big, soupy mess). Be intentional with your veggies; try stacking cooked carrots or asparagus like that crosshatched Popsicle stick house you built in elementary school.

3. Garnish with herbs and spices. Think chives, mint and dill for savory dishes, and lemon and lime twists for poultry and seafood.

4. Give the meat a moment. This is a biggie! Let your meat rest for at least six minutes after you give it that last sear. This is recommended because: a.) it allows the meat to reabsorb its juices, and b.) it stops your plate from looking like a crime scene.

5. Texture matters as much as color. Get the timing down so you’re not leaving anyone at the alter waiting (or wilting). Not sure what you mean by this? Timing of what?

6.   Don’t let the plates steal the show! White plates are best because they don’t compete with the dish you’re serving. Experiment with different shapes and compliment the setting with a funky napkin or a classic serving dish you inherited from your grandma.

7. Give your food some space. Only 2/3 (ish) of the plate should be filled. Plate from the middle and build out from there. Pro tip: a nicely balanced plate is ½ veggies, ¼ protein, and ¼ starch.

8. Dollops, drizzles and swirls are your friend (until they’re not). Add a dollop as a finishing touch for a quick facelift, such as whipped cream on your dessert, or crème fraiche or goat cheese on savory dishes. It’s also a great idea to keep a reusable squirt bottle handy for some artistic swirling of your favorite homemade or jarred sauces. Try your best not to get too paint-splatter-meets-fireworks, though.

9. Hide the containers, packages, and pre-made anything. Butter, sour cream and your favorite toppings should be in bowls or dishes. Toss the orange juice in a pitcher and tear and fold paper towel napkins (if you must use them). Even if it’s our Orange Mango Chicken (my go-to fake ‘home cooked’ meal), recycle the box before anyone sees it. This sends the message that the meal wasn’t just thrown together… the food matters and so do you.

10. Make sure your plate is perfect before it leaves the kitchen. Use a cloth to clean the edges of your plate, arrange things with your kitchen tweezers (what, you don’t have a pair?) and mist the plate with a little oil if you’re feeling fancy.

This isn’t a reality show–take your time and try to keep your meals simple but packed full of flavor. Show us your best plating techniques by tagging us on Twitter or Instagram at @Luvoinc using hashtag #PrettyPlate and we’ll send out Luvo sample packs to our favorites!