Why Do So Many Recipes Call for Baking at 350 Degrees F?

Why can so many types of baked foods, from Buttermilk Chess Pie to Hot Spinach Artichoke Dip, go into a 350 degree F oven and turn into their best selves after a relatively brief bake? The answer to that is one part science and one part, well, human laziness.

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Why We Bake Everything At 350 Degrees