This February, as we hunker down in the chillier weather and answer our body’s call for comfort food, we have to ask ourselves: What is it that connects our brains and bodies, absolutely insisting that we eat a giant casserole dish of macaroni and cheese?
This month we’ll dissect the world of comfort food, offering explanations for why we NEED to eat fat, why we turn to ice cream when we’re in an emotional crisis and of course offering tips for the best cheeses for mac and cheese from cheesemongers themselves. Keep coming back all month as we update with more stories!
Here's what culinary masters like Dominique Ansel, Roy Choi and Amanda Cohen make at home.
Certain genetic markers can influence your preferences for sweet vs. salty, but you can’t blame them entirely for poor eating habits.
Recipes and rituals vary, but the instinct to console the grieving with food is one that transcends culture, religion, language and borders.
You should eat that cookie for the sake of enjoyment, not as therapy or comfort.
Get dumped, reach for a pint of ice cream. Here's why your brain tells you to grab a spoon.
Thinking of going low-carb? Maybe think again.
This deeply comforting ice cream flavor was made exclusively for HuffPost for Valentine's Day.
From poutine to arepas and noodle soups, it's time to branch out the next time you're hungry.
When a pregnant woman's hormones shift, dopamine levels can drop. Here's what happens next.
If you've ever longed for tacos while living in another country, you're not alone.
The debate over whether Velveeta is an acceptable option for mac and cheese is a heated one.
Essential fatty acids support the body's basic functions. Here's what happens when you don't get enough.
Human breast milk contains a 1-2 ratio of fat to carbohydrates, suggesting some people may still be chasing the feeling it gave them.
These are the chili recipes your life's been missing.