When we hear the phrase "comfort food" our thoughts usually go to melted cheese -- grilled cheese, mac & cheese, pizza -- you name it. If it has melted cheese on or in it, it makes us swoon. Why is that? And what does it take to make the very best versions of perennial favorites, grilled cheese and mac & cheese? Laura Werlin, based in San Francisco, is the James Beard Award--winning author of five books on cheese. Laura's particular focus is American cheese. Her groundbreaking first book, The New American Cheese, was the culmination of a passion and a movement, and The All American Cheese and Wine Book continues to be a go-to book for cheese and wine pairing American style.