Washington Post correspondent Mary Beth Albright presents two decades of groundbreaking science that redefines emotional eating and turns diet culture on its head.

Albright brings together evidence from the fields of pleasure science, neuroscience, and gut health to show that food and emotions are entwined and inseparable; what we eat affects how we feel and how we feel affects how we taste food. Her book Eat & Flourish: How food supports emotional well-being, is a handbook for everyone who eats and has emotions.