Comfort foods

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Soups and stews American comfort foods Asian comfort foods One-pot meals Casseroles Fried comfort foods European comfort foods Sweet comfort foods

Why does cheese count as a comfort food when it is not sweet? A casserole is comfort food by architecture: starch and protein and sauce under a baked top. Shepherd's pie and cottage pie differ only by which meat goes under the mash. Mashed potatoes turn gluey when they are whipped instead of riced. Chicken soup feels medicinal mostly because it is hot salt water and that is enough. Baked macaroni and cheese splits into oil unless the sauce starts as a béchamel. The smell of baking bread calms shoppers because supermarkets pump it toward the entrance. Instant noodles became comfort food in countries that had no noodle tradition to begin with. People crave a grandmother's cooking over the best restaurant in town because the recipe holds no surprises. Cold weather turns cravings toward stews within a couple of days. Baked feta pasta took over 2021 because it needed so few ingredients A bowl of pho at breakfast is ordinary in Vietnam and a novelty everywhere else. Reheated leftovers rarely comfort because the fat has already separated and the sauce has broken. Congee is boiled until the grains break down because someone too ill to chew still has to eat. Ice cream is the first thing many people reach for after a bad day because cold sweet fat registers instantly.

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