Did somebody say "probiotics?" (Oh, everyone did.)
We posed your question to several social psychologists who refused to answer it, even when we told them they could disagree with your observation. (Perhaps they are afraid of retribution from defensive dieters?) But we did find one man willing to take on the topic: author and Outside contributor, Matt…
See the full recipe here! Whether you’re climbing, paddling, or hiking, one thing is fairly certain: You probably have trail mix in your pack. And that’s a good thing. Nuts, seeds, and dried fruit pack a lot of calories, making gorp perfect for keeping you fueled without weight you…
Surefire energy comes with Hobie Call's delicious wheatgrass smoothie
Not a week goes by without a study pegging weight gain to genetics. But the connection between heredity and making your racing weight may be more tenuous than it appears at first glance.
There are many reasons to pay the extra dime for chickens that have lived some semblance of a life. But paradoxically, the more naturally a bird is raised, the tougher the meat. Here's how to prepare the happy chicken from your backyard or farmers market.
In the famous Crook’s Corner restaurant, Chapel Hill chef Bill Smith has mashed Eastern North Carolina maritime dishes remembered from his childhood, French cooking techniques he learned in adulthood, and just about everything else he gathered in between—which is a lot
A rare look inside the nutrition lab at the Olympic Training Center reveals how America's best athletes eat to win
From our March 2013 food issue