Nutrition
LATEST STORIES
Heidi Swanson’s Groovy Goodness: 3 Delicious Recipes
Once derided as hippie food, millet, amaranth, quinoa and other healthful ingredients can be combined to create delicious meals for us all. Chef Heidi Swanson shows us how.
Learning to Read Labels
Help your kids decode food packaging and labels and you’ll equip them with a healthy-living skill they can use forever. And you might notice less whining — starting now.
Eat It Raw!: 5 Recipes From Charlie Trotter
Tired of toiling over a hot stove or settling for microwaved meals? Try food in its uncompromised, unadulterated state, and you may never go back.
Garlic: Recipes, Techniques, and More
With its robust, complex flavor and healthful qualities, garlic can add zest to any meal – and help ward off disease.
How to Eat Wild Foods in the Modern World
If you’re seeking the truest, most powerful foods on Earth, look to your prehistoric palate.
How to Eat for Sustainable All-Day Energy
Running on empty? Drop that candy bar and fuel up on healthy foods that keep you going strong.
Everyday Exotic: 4 Must-Try Recipes
Eager to explore all the exciting new produce at your local market? Bon Appétit’s new cookbook shows you the lay of the land.
How to Cook Ethically: 5 Recipes to Get You Started
Chef and author Jay Weinstein serves up environmentally friendly culinary advice.
How to Avoid Toxins in Your Food
Reducing your daily intake of toxic compounds can make a dramatic difference in your health.
5 Foods to Eat and 5 Foods to Avoid
Dr. Mark Hyman weighs in on the top-five foods to eat regularly – and the top five to avoid.
How to Start Eating More Whole-Foods: 3 Tasty Recipes to Try
Have you considered a move toward healthier, whole-food choices? Authors Anna Lappé and Bryant Terry share insights and ideas to get you eating in the right direction.
Asparagus: Recipes, Techniques, and More
This sturdy green vegetable has a surprisingly delicate flavor – and packs a powerful nutritional punch.
All About Oils
Some fats and oils are good for us – and critically important to our health. Others are just plain bad. And with some fats, it depends. Here’s how to make sense of this slippery subject and make the very best choices about what you put into your body.
Right on Schedule: 2 Healthy and Easy Recipes from Renowned Chef Jacques Pépin
Too busy to cook? Not if Jacques Pépin has his way.
How to Cook With Lentils: Recipes, Techniques, and More
These nutritious legumes are versatile, delicious and easy to prepare.
Eat, Drink and Weigh Less
Science has rejected fad diets once and for all and is now spreading the good word: Eating plenty of fresh, whole foods is the key to sustainable weight loss – and to feeling great.
Kiwi: Recipes, Techniques, and More
A true superfood, kiwifruit is a nutritious, versatile treat that will delight your taste buds.
Healthy Eating and Smart Grocery Shopping Tips
Determined to eat healthier? Wellness and weight-loss expert Mark Hyman, MD, advises us to beware the pitfalls that await us in the grocery aisles.
Feed Your Friends: 2 Easy Dishes for Your Next Gathering
Whether you’re entertaining dozens or planning an intimate celebration for a few of your favorite pals, there’s an art to creating experiences both you and your guests will enjoy.
How to Eat For Your Genes
You know that your genes are central to your health. But did you know that they have their own nutritional needs? Discover how the emerging field of nutrigenomics may help us nourish our DNA — and lower our risk of certain diseases.
A Return to Real Food
In our rush to embrace conventional dietary wisdom, have we needlessly abandoned authentic fare? Nina Planck thinks its time we took a long, honest look backward.