There are plenty of reasons you might want to hole up inside and slip away to the pleasures of a really good movie. Maybe you’re tired of the news. Maybe you’re sick of the cold weather. Maybe you’re actually physically sick with a cold. We feel you — February can be brutal.

If escapism is your aim, we’ve got you covered. Here are seven delectable food-focused movies to get you through the dog days of winter, each from a different country around the world. Curl up with a mug of something hot and let yourself be taken far away from it all, to the mean streets of Mumbai, the tranquil Danish countryside, or the banks of the Dordogne River in southern France.

Mind you, there are no documentaries on this list — our goal is escapism, not reality. What are you waiting for? The time is right to hunker down and work your way through this food-movie queue.

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The worst part of winter? It’s not summer! And that means you can’t have picnics. Unless you can. While the temperatures continue to chill us this February, consider planning an indoor picnic. You’ll just need a few things — and we’re guessing you already have them.

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Tomato sauce can be so many things: fresh and simple, marinara full of vegetables, or slow-cooked until it is so luscious and rich that it’s the stuff of memories. This is the story of a sauce that delivers such a delicious, powerfully memorable impact that it is worthy of two days — yes, days — of cooking. So when you have a weekend to spare, or you’re snowed in and want a pot of sauce bubbling away all day long, here is the recipe your pasta dinner deserves.

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Slow cookers are often used by busy people who are rushing out the door and want a hot, ready-to-go meal when they return. But the slow cooker works just as well for the more leisurely paced snow day. Imagine throwing a soup together in the slow cooker upon hearing the news that you’re not going anywhere and then going about your snow-day business (which will likely involve a fair amount of shoveling and fort-building.) A few hours later, you return to the kitchen and presto! A hot lunch is ready for everyone.

So many delicious foods respond to the low-and-slow method of cooking that a slow cooker provides. Consider a spicy chicken enchilada soup, comforting maple and Dijon pot roast, or a creamy lemon dal. Cozy up and hunker in for the long haul!

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I happily fall into the subset of individuals who believe that it’s not dessert unless there’s chocolate involved. So I most definitely bow down to chocolate queen, Alice Medrich. The author of countless cookbooks, she has been dubbed the “First Lady of Chocolate,” and, when it comes to baking with the sweet ingredient, there’s no better person to learn from. Alice has more tips and tricks than we can count, but these are five of our very favorites.

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Ever pull out your once-pristine box of baking chocolate and notice that the chocolate has turned gray or white? You might think it’s happened because your chocolate is old, but that’s not necessarily true — and it doesn’t mean that you should pitch that chocolate. Before you toss it out, stop and read this!

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The irresistible Buffalo flavor of butter combined with spicy, vinegary hot sauce is too good to be left for wings alone. In fact, it’s a perfect contender for Chex Mix, as they already have that buttery thing going on. They just need to be hit with that fiery tang — and that tang is easy to obtain with the addition of Buffalo sauce.

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Sriracha-lovers of the world, prepare to meet your new favorite ingredient. The viscous hot sauce that comes in the signature bottle might be great for putting on already cooked meals, but these new Sriracha Stix might be what your pot roast (and fish, and poultry, and basically all protein) is missing.

These crimson cinnamon stick lookalikes pack the garlicky, fiery punch of Sriracha in each stick. The new product is essentially an alternative to marinades, dry rubs, and other seasoning. You basically stick it into any protein before cooking and then watch as your meal turns into a Sriracha-infused creation. How delicious does that sound?

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Who hasn’t stuck their tongue out to catch falling snow flakes? Eating snow is a childhood rite of passage — just as much as singing about not eating the yellow stuff — but as adults, and as parents to young children, we may have some concerns about whether it is prudent or even safe to eat snow.

The short answer is “yes” — snow is primarily water, after all — but there are a few rules you should follow.

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There is no denying the pleasure of brownies. Whether you like them fudgy, chewy, or cakey, or whether your prefer an edge piece or a square cut from the center of the pan, this chocolatey treat induces leg-twisting, toe-curling, silly grin delight. But what if we told you that you could make your favorite brownies, only better and easier?

Here are the very best tips and tricks from the Kitchn editors.

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