Why do fried foods taste better than boiled foods?

Frying foods often taste better than boiled foods due to scientific and culinary reasons, despite their subjective taste preference.

High-temperature frying produces a crispy exterior due to the Maillard process, whereas boiling leaves food soft and floppy.

Hot oil preserves moisture in food surfaces, resulting in juicy innards, especially in meats and vegetables, unlike boiling, which can dry & dull food

Frying oil like sesame or peanut oil, improves flavour and aroma, whereas boiled food keeps flavour but lacks added richness from the cooking medium.

Fried food, often associated with comfort food and social gatherings, stimulates the senses through textures, flavors, scents and taste.