The best filtered water for cooking is typically reverse osmosis (RO) water. RO water removes a wide range of impurities, including minerals, chlorine, and heavy metals, which can affect the taste and quality of cooked foods. According to a study published in the Journal of Food Science, RO water can significantly improve the flavor of brewed coffee and tea by reducing the presence of minerals that can contribute to off-flavors.

Reverse osmosis works by pushing water through a semi-permeable membrane that filters out contaminants. This process effectively removes over 99% of dissolved solids, including those that can be detrimental to the taste and health benefits of cooked foods. The American Water Works Association (AWWA) acknowledges that RO systems are effective in providing high-quality drinking water, making them a suitable choice for cooking as well.

The use of RO water for cooking is particularly beneficial for those who prefer a neutral taste in their meals. RO water lacks the minerals that can impart a metallic or mineral taste to foods, which is often the case with tap water. Additionally, RO water can help preserve the natural flavors of ingredients, enhancing the overall taste of dishes.

Moreover, RO water is also beneficial for health reasons. By removing heavy metals and other contaminants, RO water can reduce the risk of ingesting harmful substances that may accumulate in the body over time. This is especially important for individuals with specific dietary needs or health conditions that require the consumption of purified water.

In conclusion, reverse osmosis water is the best filtered water for cooking due to its ability to remove impurities, enhance flavor, and promote health. The effectiveness of RO systems in providing high-quality water is supported by scientific research and industry standards, making it a reliable choice for culinary purposes.