Weird Facts About Cheating

You won't believe what researchers dug up this time
Size does matter…just not the size of what you think.

A new study claims that women are more likely to cheat on their man if he has big balls. (Yep, you read that right.) Researchers from the University of Oslo studied monkeys, grasshoppers, and sea urchins specifically—and they found that a female is more likely to have other sexual relationships if her mate has large testicles.

The testicles of humans are one-and-a-half times larger than those of gorillas—and researchers say this shows that we are an unfaithful race by nature.

Personally, we'd like to know why they decided to study monkeys, bugs, and sea urchins to determine human behavior, but we digress. The point is that you'd probably have to have big balls to interject yourself into someone else's relationship. (Bro code, guys?)

Hungry for other bizarre facts found from cheating studies? Here are 10 research-backed findings that had us doing a double take:

3 Things Every Girl With Curls Needs in Her Beauty Kit

Oh, curls. If you've got 'em, you've probably tried smoothing things out to see how the other side of the shaft lives. But times, they are a-changing. Globally, more of us have naturally curly hair. And "there's a newfound interest in authenticity," says psychologist Vivian Diller, Ph.D. "Curls tell people 'I'm real. I can let go.'" (We think she means losing the death grip on your flatiron.)

Still, some of us need a nudge. Inspiration: Dove's new "Love Your Curls" campaign encourages women to relish their above-the-neck curves. And last year, actress Halle Berry reportedly took her ex to court for straightening their daughter's hair.

When it's not making waves, this hair type is turning heads. So whether you were born curly or just wanna join the club, check out the April 2015 issue of Women's Health (on sale today!) for all the tips you'll need to rock a gorgeous mane.

In the meantime, here's the three must-haves every curly girl needs to spiral into control:

1. Diffuser: "It blows evenly dispersed air, not gusts of wind, so curls won't frizz or form flyaways," says hairstylist Tippi Shorter. Choose one with fingers, like Conair Pro Universal Tourmaline Finger Diffuser attachment ($10, sallybeauty.com), which cradles your curls and maintains their shape as they dry.

2. Microfiber towel: It's much softer than terry cloth or cotton, so it won't create friction that can cause fuzz. And since it absorbs more water from strands, it helps products penetrate better. Try DevaCurl DevaTowel ($12, devacurl.com).

3. Wide-tooth comb: Because a brush spells breakage for curls. We like Ouidad Double Detangler Comb ($26, ulta.com).

Bonus: Not born with bends? Suave Professionals Sea Mineral Infusion Moisturizing Body Shampoo and Conditioner ($3 each, at drugstores) can make texture easier to achieve.

Ready to show off your curls? Enter our #CurlyHairContest!
Insta before-and-after pics of your coils, and you could win every product featured in our April 2015 curly hair story! Here's how:

1. Follow @WomensHealthMag on Instagram.
2. Post your best before-and-after photo of your straight to curly transformation*, tagging @WomensHealthMag and #CurlyHairContest.
3. ENTER HERE for your chance to win by 4/21/2015.

*The judging criteria includes the best hair transformation from straight hair to curly hair in one of the following categories as included in our April issue story, #Curlyhairdontcare: tight coils, loopy soft curls, or defined and beachy waves. Hair will also be judged on its overall health and shine.

Pecan Praline Coffee Cake

The fragrance: Sweet + Woods or Herbs (like Lancôme La Vie Est Belle Eau De Parfum Spray, $62, lancome-usa.com)
The recipe: Pecan Praline Coffee Cake
Developed by: Tiffany MacIsaac of Buttercream Bakeshop in Washington, D.C.

14 Tbsp (2 3/4 sticks) unsalted butter, melted
3/4 cup + 2 Tbsp buttermilk
2 large eggs
1 1/2 cups sugar 1/2 cup + 3 Tbsp dark brown sugar, divided
2 Tbsp molasses
3 cups flour
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp powdered ginger
1/2 tsp cardamom
1/4 tsp kosher salt
1/3 cup pecans, chopped and toasted
1 recipe Sage Crumble Topping (below)

1. Melt butter, and set aside. Preheat oven to 350°F.

2. Whisk to combine buttermilk, eggs, sugar, 1/2 cup brown sugar, and molasses in a mixing bowl.

3. Whisk together flour, baking powder, cinnamon, ginger, cardamom, and salt in a separate bowl.

4. Add wet mixture and melted butter to dry ingredients. Whisk until smooth and fully combined.

5. Spray a 11" x 7" baking pan with cooking spray, and pour half the batter into the pan. Spread evenly. Sprinkle the pecans and reserved 3 Tbsp brown sugar evenly over the batter.

6. Pour the remaining batter on top of the pecans and spread to the edges. Top with sage crumble, and bake 55-65 minutes, rotating the pan after the first 30 minutes. The cake will be golden brown when it's done, and a small knife inserted in the center of the cake should come out clean.

For the Sage Crumble Topping:

1 cup flour
1/2 cup dark brown sugar
5-6 sage leaves
8 Tbsp (1 stick) butter, melted
1/4 tsp salt

1. Combine flour, sugar, and sage in a food processor, and process 45-60 seconds, or until the sage is no longer visible.

2. Add butter and salt while the machine is running, and mix to combine.

Yummy Recipes That Will Make Your Kitchen Smell Absolutely Heavenly

Gourmand fragrances (ones that have an edible quality) are ditching their overly saccharine rep—and getting way more sophisticated (you can read more about this in our April issue, on newsstands now). So we asked top pastry chefs to whip up desserts inspired by the hottest new scent combinations. They taste every bit as good as they smell. The only question? Which one will you make first.
Courtesy of Chef Christina Tosi

The fragrance: Sweet + Aquatic (like Maison Martin Margiela Replica Beach Walk, $125, sephora.com)
The recipe: Salt and Pepper Cookies
Developed by: Chef Christina Tosi of Momofuku Milkbar in New York City

 16 Tbsp (2 sticks) unsalted butter, at room temperature
1 1⁄2 cups sugar
1 large egg
2 cups flour
1 Tbsp kosher salt
2 tsp black pepper
1⁄2 tsp baking powder
1⁄4 tsp baking soda

1. Heat oven to 375°F.

2. Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and cream on high until homogenous, about 3 minutes. (If you don't have a stand mixer, you can use a hand mixer.) Add egg, and mix until just combined, about 1 minute.

3. Add flour, salt, pepper, baking powder, and baking soda, mixing until just combined, about 30 seconds.

4. Portion 2 3⁄4-ounce scoops of dough 2 to 3 inches apart onto a greased or lined baking sheet. Bake the cookies for 9 to 10 minutes, until golden brown. Cool completely on the pan.

Roast Sticky Chicken-Rotisserie Style

Recipe by Sue Rogers

"Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time (great for the weekends!) you can! I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!"

Ingredients
  4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
 1 teaspoon dried thyme
 1 teaspoon white pepper
  1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
 2 (4 pound) whole chickens

Directions

    In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
    Preheat oven to 250 degrees F (120 degrees C).
    Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

French Apple Tart (Tarte de Pommes a la Normande)

Ingredients
    Pastry:

    1 1/3 cups all-purpose flour

    1 pinch salt

    1/2 cup butter, softened

    1 egg yolk

    3 tablespoons cold water, or as needed

        Frangipane:

    1/2 cup butter, softened

    1/2 cup white sugar

    1 egg, beaten

    1 egg yolk

    1 tablespoon apple brandy

    2/3 cup ground almonds

    2 tablespoons all-purpose flour
    4 medium sweet apples - peeled, cored, halved and thinly sliced
   1 teaspoon white sugar for decoration
    1/4 cup apricot jelly

Directions

    In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
    To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
    Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
    Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
    Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
    Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
    Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.

Nathan’s Lemon Cake

This is a namesake because the recipe developer’s mom baked it for his birthday every year. We've adapted this recipe to trim the fat and calories, and it's still a moist, lemony treat.

Ingredients
Cake:
Cooking spray
2 tablespoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 tablespoons finely grated lemon rind
2 tablespoons fresh lemon juice
Icing:
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 tablespoon lemon rind
1/4 cup fresh lemon juice
Lemon rind strips (optional)

Preparation
1. Preheat oven to 350°.

2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.

3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.

4. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.

5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.

6. To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish with lemon rind strips, if desired. Store cake loosely covered in the refrigerator.