Nutrition
LATEST STORIES
Comfort Food for Your Brain
What you feed your body, you also feed your brain — sometimes to its detriment. Learn how to nourish your gray matter for more balanced moods, clearer thinking and a more fulfilling life.
Home Cooking: 3 Traditional New Orleans Recipes
Chef John Besh watched his restaurants and his hometown cuisine nearly get wiped out by a hurricane. Now he’s sharing the culinary secrets and local-food traditions of New Orleans with the world.
The Metabolic Power of Thought
How we think about food matters as much as what we eat.
Rethinking School Lunch
Forget pizza and corn dogs. Think freshly prepared meals of homegrown fruits and veggies. That’s the sort of school-lunch program that chef and author Alice Waters thinks all of our children deserve.
How Family Meals Build Life-Long Healthy Habits
Our family mealtimes have become frenzied and stressful. Nutritional psychologist Marc David, MA, shares how to make them nourishing once again — for body and soul.
The Problem with Low-Fat Dairy
Why low-fat dairy may be overrated and why full-fat dairy could have more going for it than you’d think — assuming you can tolerate dairy in the first place.
Eat at Your Own Risk: The Truth About Tainted Health Foods
Some 76,000 Americans get sick from contaminated food each year. Recent revelations indicate that even some trusted organic brands have been undermined. Here’s how our food supply got in trouble, and how you can protect yourself and your family.
Eating for Pleasure
Approaching meals mindfully isn’t just about upgrading your awareness—it can enhance your digestion, satisfaction and metabolism, too.
The Secret Flavor: Umami
Sweet, salt, sour and bitter. These are the four familiar tastes we’ve come to know best. And then there’s another flavor—umami. Until recently, we weren’t sure how to name this fifth flavor, much less describe it. But that hasn’t stopped us from craving it and creating it for most of culinary history.
The Kitchen Garden: 3 Recipes Using Homegrown Produce
No matter where you live, says cookbook author Jeanne Kelley, a simple garden — be it a pot of herbs or a plot of vegetables — is well worth the effort.
Broccoli: Recipes, Techniques, and More
This superstar vegetable helps fight cancer, reduces the risk of heart disease and osteoporosis, and even helps prevent birth defects.
Cholesterol Reconsidered
Research disputes cholesterol’s reputation as the primary culprit behind heart disease. Here’s the real scoop on its role in the body, the right ways to bring it down naturally, and why cholesterol-lowering drugs may not be the cure-all we’ve been led to believe.
Rory Freedman: A True Animal Lover (Video)
Author and veganism advocate Rory Freedman shares her motivation for going vegan at her cover shoot for the May 2009 issue of Experience Life. The coauthor of the bestselling Skinny Bitch series, Freedman made the decision 15 years ago when she learned how animals were treated in slaughterhouses and factory farms.
Tough Love: Rory Freedman
Author and veganism advocate Rory Freedman isn’t afraid to get in your face about animal rights, but what she really wants is for you to be as happy and healthy as she is.
4 Fast, Healthy Recipes for Busy People
Bon Appétit ’s new cookbook solves an ongoing dilemma for busy working people: how to create simple, delicious meals on the fly.
Artichokes: Recipes, Techniques, and More
These flowers (yes, flowers) are not only delicious, they’re rich in antioxidants, high in fiber, and good for your circulation.
The New Veganism
No longer on the fringe of culinary culture, plant-centered diets are more popular than ever. Here’s why—and why you don’t have to be a vegan to benefit from putting more plants at the center of your plate.
High-Performance Supplements
There are lots of sports supplements out there, claiming to make you faster, stronger or more enduring. But which ones really boost sports performance?
Land of Plenty: 3 Farm to Table Recipes
There’s no better place to dine, says cookbook author James Denevan, than on the actual farms and fields where our fruits and veggies are grown.
Cucina Povera
In hard economic times, chef Nate Appleman lets us in on a cost-effective and delicious way of cooking – southern Italian style.