Everything
Introducing an ultra-high-end, ultra-light mountaineering tent that's also great for flush thru-hikers, backpackers with fat wallets, and adventure racers with generous corporate sponsors
The Idaho-based ultra-endurance mountain biker talks about his record-setting ride on the Iditarod Trail Invitational, which he completed sleepless and with a broken ankle
Katie Heaney fell off a horse. Years later, she got back on. You can decide whether or not this works as a metaphor for something else.
Tomorrow, on World Water Day, a new start-up is launching a program that aims to raise $1 billion to improve clean water infrastructure by convincing resorts around the world to stop importing plastic bottles
One minute, you're checking a yardage marker for your buddy, and the next, you're being eaten by a golf course
Using source-to-sea boat trips and an ultramarathon, Rivers for Change is trying to cast rivers as arteries, not just playgrounds
There's nothing like a bit of wine in the backcountry. But packing a bottle poses many problems. Get around all of them by embracing the Bladder in Box technology.
Katie Arnold's meditation on training for a 50-mile race
As Shimano unveils its second-generation Dura-Ace Di2 groupo, it’s a good time to ask: Is electronic shifting an essential upgrade or a gratuitous and overpriced accessory?
With 13.7 million Americans participating every year, hunting is making a big comeback. Here are some great recipes for your latest take.
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.
How do I get cheap airline upgrades from economy class?
The Solarmonkey Adventurer and Solargorilla-eXtreme are both specifically designed for use in the outdoors
Bringing local specialties home with you can be tricky, thanks to the U.S. Department of Agriculture's often impenetrable, occasionally draconian rules. Here's how to get the good stuff back safely.
It's natural to feel a little anxious before a trip into the backcountry with your kids, but follow these common sense guidelines and know everything will turn out fine
Christopher McDougall started it, throwing a brick at long-held theories about striding styles and shoe designs in Born to Run—and inspiring believers to wear minimalist shoes or no shoes at all. What followed was a war, pitting lightfoots against traditionalists and filling shoe stores with a mind-numbing array of choices. Who’s right? Andrew Tilin jogs
Behind the customization revolution that's changing the way we buy everything from candy bars to sea kayaks
Huston just left the country for his expedition to Ellesmere Island
Desertification is out of control, but there may be a way to stop it
A team of explorers aims to conquer one of the last polar firsts: crossing Antarctica in winter
I want to go water skiing on spring break. Got any tips on how to prepare so I can stay up for longer than a minute and don’t hurt myself?
Kristofor Lofgren, sustainable seafood expert and founder of Portland, Oregon's Bamboo Sushi, talks about his business and the seafood industry
The traditional climbing gym is about to evolve—or at least that’s what the owner of Brooklyn Boulders believes. With a second, satellite location slated to open this spring in Somerville, Massachusetts, the company is planning to house an unusual and disparate blend of climbing, retail, working, and community spaces under one roof.
Think the New York City Marathon is punishing? Try filling up on the the city's most iconic foods as you go.
Go see the New York Historical Society's exhibition of John James Audubon's "Audubon's Aviary" or go buy the book. Do it now.
Chef Riccardo Ullio, of Sotto Sotto in Atlanta, Georgia, returned to his roots and found that the most familiar thing can sometimes be the most delicious
Chef Ullio demonstrates how to make one of his classic Italian dishes. Read an interview with the chef.
Chef Ullio demonstrates how to make one of his classic Italian dishes. Read an interview with the chef.
Chef Ullio demonstrates how to make one of his classic Italian dishes. Read an interview with the chef.
I'm going to be visiting some old college friends in the great state of Colorado in the coming weeks and am looking for something I know everyone will enjoy doing. Help?
Is it true that your body can only digest a set amount of protein at a time? Two recent studies offer conflicting findings.
Keeping the family happy doesn't have to mean sacrificing steep terrain and old-school cool
The first of a new Adventure Ethics feature wherein we profile those whose work places them at the intersection of adventure and environmental issues
Belize has world-famous diving and wild rainforests. This lodge has the menu to match.
The chef of McCrady’s and Husk in Charleston, South Carolina, shares an appetizer recipe that highlights some of his favorite southern ingredients
The chef of McCrady’s and Husk in Charleston, South Carolina, shares his take on one of Nashville’s favorite dishes
In 2010, James Beard “Best Chef Southeast” winner Sean Brock started a new restaurant to protect the legacy of a lost cuisine. He ended up sowing a revolution.
From southern Europe to southeast Asia, six regions where great adventure is infused with even better food. Pack your appetite.
Sean Brock, the chef of McCrady’s and Husk in Charleston, South Carolina, shares his take on one of Nashville’s favorite dishes. Get the recipe or read an interview with Brock.
The story of a Pacific Island community in Papua New Guinea—their unique way of life and their fight to preserve what really matters in the face of climate change.
Sean Brock, the chef of McCrady’s and Husk in Charleston, South Carolina, shares an appetizer recipe that highlights some of his favorite southern ingredients. Get the recipe or read an interview with Brock.
A Biscuits 101 class with the chef of McCrady’s and Husk. Get the recipe or read an interview with Sean Brock.
I’m looking for a pair of quick-drying pants for hiking in the slush and rain over the next few weeks. I need to look presentable if we stop at a brewpub on the way back. What have you got for me?
Elizabeth Gilbert says she’s never going back to Luang Prabang. Her memory of the place—and of one meal in particular—is too wonderful to risk a second glance.
The American-made brand launches its watch sales with a brass-plated bike
Even if you’re not in the market for a $10,000 frameset (and who is, really?), here’s why this cutting-edge road bike could matter to you
Helly’s Flow System turbocharged mechanical venting is anatomically body mapped not only for warming but also for cooling
Breakfast, we’re told, is essential—a part of a healthy lifestyle that’s about as negotiable as breathing. Martin Berkhan, a Swedish personal trainer and blogger, not only skips breakfast but lunch as well. And he’s more ripped than you are.
Bartender Nick Detrich, of Cure in New Orleans, mixes up a variation on a Harvard cocktail
Bartender Nick Detrich, of Cure in New Orleans, mixes up a new island drink
Bartender Nick Detrich, of Cure in New Orleans, mixes up a refreshing new drink
In this weekly roundup, we scour the Web for our favorite long-form articles, collecting them here and on Longreads and Twitter. This installment focuses on sled dogs, sewer rats, and mountaintop doping.