Meat stock has a different amino-acid profile than bone broth (see next page for other differences), making stock easier on your gut. It also supports brain function, which can be negatively affected in those who suffer from gut-health challenges.
Versatile enough to serve with eggs or on pizza, this merguez sausage has remove uses North African spices and is easy to make. It doesn’t even need to be stuffed into a casing: Simply form it into patties and cook.
Easy to make and keep on hand in the freezer, gyros taste better when made a day ahead, and the loaf will slice better when chilled overnight. Serve with a cucumber yoghurt sauce and roasted spring potatoes, roasted cauliflower cous cous, or salad greens.
Wondering if a food sensitivity test is something you may want to consider? A Life Time dietitian offers insights into common sources of food sensitivities, reasons they occur, ways to overcome them, and more.
Wondering how much protein you actually need? Learn more about this macronutrient and how to get it from healthy sources.
When the thyroid gland isn’t functioning optimally, it can cause weight gain, digestive issues, hair loss and more. Find out how to tell if you may have thyroid issues.
Discomfort can be an inevitable result of training sessions. Learn why it happens and what you can do to minimize it.
With vibrant flavor and concentrated nutritional power, fresh herbs offer a bouquet of delights.
In The Food You Crave, cookbook author Ellie Krieger offers quick, healthy and practical recipes for busy families.
Master the fundamentals of cooking without anxiety or fear. Then discover delicious ways you can improvise dishes on your own.
When cooking from scratch seems out of reach, do the next best thing. Dara Moskowitz Grumdahl explains how.
What’s the sexiest, tastiest, most splurge-worthy green out there? Food writer Dara Moskowitz Grumdahl makes the case for the Belgian endive.
Shortly after being diagnosed with MS, Kelli Merritt completed a 5K to prove the disease wouldn’t rule her life.
The best way to have that cake and eat well, too? Food writer Dara Moskowitz Grumdahl shares her thoughts on making mindful choices that balance health, happiness — and your blood sugar.
Genetically modified food is everywhere in America’s supermarkets and restaurants. And since it’s not labeled, most of us have no idea how much of it we’re eating — or how much it’s affecting our health.
Dara Moskowitz Grumdahl on why you don’t have to deny yourself during the holidays. Just make sure that comfort food is really worth any subsequent discomfort.
Millions of people suffer thyroid problems without ever knowing why. Here’s how to recognize and resolve thyroid dysfunction your doctor might miss.
During the convenience-driven, newfangled-food frenzy of the past half-century, many nourishing essentials like bone broths, legumes, root vegetables, and sprouted grains all but disappeared from American plates. Now they’re coming back — and starting a contemporary legacy of their own.
Sweet, sour, salty, and bitter. These are the four familiar tastes we’ve come to know best. And then there’s the fifth flavor — umami.
A biochemist born and raised in India shares his passion for aromatic spices and their extraordinary health benefits. Here are five favorites, available in any grocery store, that can help treat and prevent a surprising number of diseases.
Fans of the CLA supplements believe it does. Here’s the skinny on how CLA works and whether or not it can help with weight loss.
