In a time when in-flight meals are declining or disappearing, Gadling points to an interesting challenge that Conde Nast Traveler posed to Gene Kato, chef at Chicago’s Japonais restaurant. The goal: Create the perfect in-flight meal.

The dish had to be spoilproof for at least three hours, leakproof, and non-odiferous.

Fair enough. Now, admittedly, the rules called for this to be an in-flight meal, not an in-flight meal you prepare on your own. If ever there was a need for a personal assistant/chef, this is it.

The recipe for Miso-Glazed Fried Chicken with Japanese Truffled Soybean Salad sounds delicious, but it involves an impressive list of ingredients and steps, even for seasoned home cooks. I don’t foresee too many business travelers whipping this one up in their down time.

More realistically, the magazine should check out hotels’ takeout options. In an effort to attract or retain business travelers, upscale hotels like the Ritz-Carlton Pentagon City offer takeout lunchboxes designed with air travel in mind. The offerings, sometimes sold under labels like “Flight Bites,” sound good, and certainly beat the fare available at most airports:

Pistachio-crusted blue fin tuna topped with shaved fennel and blood oranges. Prosciutto and burratta mozzarella on bone bread, garnished with arugula. Grilled chicken with avocado and chipotle aioli.

Yum. (Although I’m not sure what “bone bread” entails.)

(image: cherylladd.com. Really.)