Life Aboard a US Tanker Cooking Pizza at 30,000 Feet

A hot pizza coming out of an oven inside a US Air Force jet sounds like a joke. It's standard procedure. Military missions run for hours, sometimes days, and a hungry, fading crew is a safety problem at 30,000 feet. So the Air Force built kitchens into its planes. The KC-135 tanker keeps its galley behind the boom operator's seat.
This is how those kitchens work: the no-open-flame rule that governs everything, the 400-hertz electricity that keeps aircraft ovens light enough to fly, and the flight kitchens on the ground that prepare, chill, and box every meal before takeoff. Plus the science of eating at altitude, where your sense of taste drops by up to 30 percent.
Meet the people behind the meals: Air Force flight attendants trained to plan menus and evacuate burning aircraft, boom operators who bake dinner between refuelings, and the E-4B Nightwatch, the "doomsday plane" built to command a nuclear war while serving more than 100 hot meals.
Then, the ground game: rations that heat themselves with chemistry, and entire kitchens that fold onto a single cargo pallet.

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