Nutrition

Fueling For a Marathon: The Morning of the Race

Don’t do anything weird. At least 90 minutes before the gun, eat 300-600 calories of simple food you know your body can run on, like a bagel with peanut butter, or oatmeal. If you’re...

Fueling For a Marathon: The Night Before

You want carbs, but you don’t need to subscribe to the high school track team model of a huge pasta dinner. Eat meals that combine complex carbohydrates with a little bit of protein and...

Fueling For a Marathon: One Week Before the Race

Start to increase your calorie intake, and ramp up the amount of carbohydrates you’re eating. Look for whole grain breads and pastas, fruits, and starches like sweet potatoes. A 2012 study...

How to Fuel For a Marathon

There’s plenty of information about how to train for a marathon: how many miles to run, how to taper, what to wear. But there’s not that much straightforward beta about what to eat,...

How To Make Produce Last Longer

“We end up wasting a lot of food not only because we don’t know how to store it correctly, but also because we don’t plan very well,” says Mark Mulcahy, produce expert...

Fueling For a Marathon: Recovery

First, hydrate to replenish the fluid you’ve lost from sweating. A good rule is to drink 16 to 24 ounces for every pound you lose over the course of your run. That’s slightly more...

Fueling For a Marathon: During the Race

Don’t stop fueling. Your body wants simple sugar, and about 250 calories worth of it an hour. For most people, taking it in small doses, like a Shot Blok, or part of a gel, works best. If...

How to Make Energy Bars

1 ½ lbs chopped dates 3 tbsp maple syrup 1 tsp vanilla 2 tsp fresh orange zest or Grand Marnier, or ¼ tsp orange extract ½ tsp sea salt ...

The Truth About Paleo

Twenty-six years ago, Loren Cordain, a lifeguard turned exercise-physiology professor at Colorado State University, began an obsession with an influential 1985 paper published in the New...

Red Meat Recipes: The Final Ingredient

One could argue that a glass of red wine would be a good companion to all of these aforementioned dishes. And to be honest, the glass was there as I tested them. While I ate the meat, the wine...

Rok Espresso Machine

Espresso machines are expensive and require a lot of maintenance. That’s why Britain’s ROK, with its heavy steel hand pump, is such a brilliant brewer. The pump forces highly...

How to Cook a Tough Bird

A bird that’s run around the yard, dug for bugs, had chicken fights, and made chicken love will have a lot more texture to its flesh than a bird raised in something like a packed subway...

Red Meat Recipes: Over Wood Coals

Cooking steak over wood coals is romantic. It’s authentic. It’s elemental. It’s simple. It’s also very easy to screw up. A common rookie maneuver is to put the meat over...

Red Meat Recipes: Steak Tartare

When war correspondent and author Thomas “the Turk” Goltz isn’t in the trenches of Chechnya or the presidential palace in Tbilisi, he’s at home in Livingston, Montana,...

Red Meat Recipes: Garlic and Oyster Sauce

Oyster sauce is a brilliantly conceived ingredient that, more often than not, is poorly produced. Traditionally made by simmering oysters in water to extract their deep umami flavors, today all...

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