Someone chimed in, via Facebook, with Why do desserts or any food have the sauce squeezed on the plate instead of the food. That way, you have to smear the food around the plate to pick up the sauce. Why?
My own Why? is a complicated blue cheese spread I made once that tasted just like ... blue cheese. Why does this recipe even exist? You could just buy blue cheese and eat it.
What's your culinary Why, God?