Food
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An innovative sushi chef named Bun Lai has a new strategy in the war on invasive species: If you can’t beat ’em, plate ’em. Feral hog sashimi, anyone?
Bold concoctions made from foraged ingredients are coming to a keg near you.
What happens when a specialty grocery store that’s built a reputation on "natural" foods decides to open in America’s most health-obsessed city? Michael Behar makes a maiden voyage to find out.
Pressed for time? This made-in-minutes smoothie and bowl of oat bran will ensure that your nutrition is as high-quality as your workout.
A Canadian company wants you to believe that their nutrient-fortified, low-booze brew makes an awesome post-workout beverage. Should you buy in?
The biggest trend in American microbrewing is hangover-free, adventure-friendly sake. Kanpai!
A handful of entrepreneurs and nutritionists think it's time to start enhancing meat with the kind of healthy fat found in fish. And the new omega-3 beef is headed for a store near you.
With a little help from Her Goopness Gwenyth Paltrow, here's how to steer your kids away from the Game Boy and into some garden-friendly activities for lifelong health.
Camp 4 Collective put together this hype reel for Voke energy tabs, featuring Conrad Anker, Tyler Bradt and Sage Cattabriga-Alosa. …
Not to be upstaged by Cinco de Mayo, February 22 is recognized as National Margarita Day. Who are we to argue?
The unbarrelled, unaged spirit is still trending. With outdoor sipping season approaching, we unleashed our expert tasting team to select the best-in-batch.
A grill master’s recipe for the ultimate rack of ribs. Steve Raichlen’s “Man Made Meals” hits the shelves this spring. Here is a little preview of what to expect – Jake’s Lamb Ribs!…
For eons rulers, kings, and tough guys of all varieties turned to a warm, chocolaty comfort-beverage as their drink of choice. And you should, too.
When the perfect drink coincides with the perfect location, you get better than buzzed.
The Sonora Pass Café—and its chef—takes trail magic to new heights.
Snowflake, a limited-batch whiskey from a Colorado distillery, is so coveted that hundreds of people wait for hours in sub-zero weather just to get a bottle.
At the Olympic Training Center, these ingenious Russian-themed recipes have been turned into gold-medal performance grub.
Italians take their sandwiches seriously, and so should you. Even when you’re car camping.
When you’re discerning about the bean, brewing it in a beautiful setting isn’t enough.
Kick back, you earned it. And at one of these lively winter watering holes, you won't regret it.
Southern pitmaster Drew Robinson shares his recipe for the world’s best sunrise-to-sunrise, fat-bubbling, beer-guzzling cooking party
Langdon Cook's new book seeks to demystify the strange—and sometime dangerous—world of mushroom hunting
There's a better way to spend Thanksgiving than watching football with your in-laws. Heads up: it's a little rugged.
Go beyond the classic hiking dessert with these new treats
How do professional bike racers stay fresh and fit during grueling stage races? By eating meals perfectly tuned to deliver maximum performance and optimized recovery. Here are five of them.
North America’s top chefs share their tips and tricks for grilling burgers, fish, chicken, and more
ϳԹ picks the best water bottles of May 2013, including the CamelBak Antidote 100
Take a page out of new books from Pollan, William McDonough, and Michael Braungart
Kristofor Lofgren, sustainable seafood expert and founder of Portland, Oregon's Bamboo Sushi, talks about his business and the seafood industry
In the quest to make—and sell—the perfect drink, no one is going further than Scott Lindquist of Alaska Distillery. To concoct his premium vodkas, he hunts down 300-pound icebergs on Prince William Sound, then taps their ancient waters to power mysterious blends that keep winning awards. David Kushner heads north to sail and sip with the intrepid craftsman.
Artisanal and organic are wildly overrated when you have a bag of freeze-dried food to cook up after a bitterly cold backcountry day. So says Steven Rinella, who reveals his love affair with mummified grub.
By Dana Allen Fifteen miles down the road from Montana’s Whitefish Mountain Resort in Kalispell, Montana, Joe and Jules Legate, owners of Ridge Distillery, are crafting American absinthe. Once thought to be hallucinogenic, absinthe…
Farmers’ market bounty. Photo: Elizabeth Sullivan By Elizabeth Eilers Sullivan Not so long ago, I went hiking with friends in Santa Fe. It was a Wednesday dawn patrol, and the night’s moon was still cloaked in darkness. On the way up, we walked at our own…
The ProteinPlus's blend of different proteins is more effective then whey protein alone.
Oskar Blues' cannery row. Photo: Ryan Dearth By Will McGough, Wake and Wander Growing up outside of Philadelphia, it was never much of a decision. There were no mountains to climb. We lived the city life…
The best blenders for whipping up recovery smoothies.
Calling all connoisseurs of fine foods. Just because you're camping, hiking, skiing, riding or otherwise adventuring doesn't mean you have to suffer terrible treats. Leave the Slim Jims behind on your next outing and snack on one of these tasty boutique jerkies instead. Slantshack Jerky, which scored…
ϳԹ reviews the best barbecuing gear of June 2012, including the Primo Oval Junior.
Chia seeds pack a surprising amount of omega-3 fatty acids, fiber and protein
A light lager with plenty of body, thanks to a newly hybridized hops from New Zealand.
Not long ago, we compiled a list of the top ten beer festivals in North America. Somehow, we missed the Gelande Quaffing World Championships in Jackson Hole, Wyoming. Luckily, photographer…
The only thing more epic than that monster attack or spleen-bruising crash? Reliving it all with friends over an adult recovery drink at an establishment that loves your kind.
Just months after the Deepwater Horizon oil spill, British Petroleum declared the recovery a success, and the Gulf of Mexico’s fisheries were opened for business. To celebrate, seafood freak ROWAN JACOBSEN packed his bib and went south to cook up a locally sourced gumbo. But when he got there, something didn’t taste right.
If you know someone who thinks eating backcountry ramen with a fork seems culturally inauthentic, yet does not have the patience to finesse campsite mac and cheese from a bowl to mouth with chopsticks, GSI has the ultimate utensil for them. The titanium Kung…
First energy drinks came in skinny cans. Then it was dissolvable packets. Now they're available in inhalable powder form.
No one backyard accessory will decrease your time in the kitchen more than Ecoque's outdoor Wood-Fired Pizza Oven and Smoker. Why?1. You can now cook outside at anytime of the year.2. You're cooking with wood, so everything you hot or cold smoke, roast, bake, braise, plank, or…
Few events excite Manhattan’s top chefs more than the arrival of a care package from Evan Strusinski, a foraging savant who stalks the remote woods and coastlines of the Northeast for nature’s most exotic ingredients. Forgive him his trespasses.
Superstar chef Jamie Oliver became a hero in England by convincing his countrymen to eat better. Now he's on the case in the U.S. with Food Revolution, an ABC series in which he exposes the evils of processed fare, sends Americans back into the kitchen, and learns firsthand just how much we hate to change our recipes.
ϳԹ reviews the best gear in the 2011 Summer Buyers Guide, including the Powerbar Pure and Simple.
ϳԹ reviews the best gear in the 2011 Summer Buyers Guide, including the Polar 24-Ounce Insulated Bottle.
Courtesy of Flickr Five days before the 2010 Olympic snowboard trials, 23-year-old Kevin Pearce cracked his head on a halfpipe and sunk into a coma. He woke up six days later with memory…
By Stephen Regenold Clif Bar & Company is known for its energy gels and namesake bars. But alcoholic beverages? A division of the company, run by husband and wife co-owners Gary Erickson and Kit Crawford, grows and sources grapes in Napa Valley and produces a line…
What food is best for long canoe trip, where weight is not an issue? Alex Savannah, GA
These five chefs from Colorado are realizing that there's no better pairing than fine cuisine and high-altitude fun.
Twelve sugar-free electrolyte tabs come in a pocket-size tube. Dissolve a tab in 16 ounces of water and drink—the taste is clean and refreshing. For an extra boost try the new Kona cola flavor with caffeine. nuun.com…
Power Pills We like these candylike energy beans more now that they contain natural sugar instead of corn syrup. They’re potent and tasty, but a little fumble-prone for fast-forward activities. sportbeans.com…
Tastes like a cookie, works like an energy bar. Best for long days when you need big-time calories. Each bar contains about 100 grams of carbs and 650 calories, about three times the average bar. bigsurbar.com…
Pick You Up Training hard? This 250-calorie packet of whey protein (eight grams), sugars (52 grams of maltodextrin and fructose), electrolytes, and amino acids rushes aid to your muscles to prep you for tomorrow. Taste? Smooth and sweet—not chalky. guenergy.com…
You’ll drink more if your water doesn’t taste like a stale reservoir. Add flavor and vitamins with this drink mix, which comes in a box of ten packets (add one packet to 16 or so ounces of water; 20 calories each). propelwater.com…
Smart Snack An organic, 210-calorie mash-up of the trendiest power foods—from açai to goji berries—with five grams of natural protein and eight grams of healthy fats. There’s too much fiber (five grams) for pre-run fuel, but it makes for a palatable hunger smasher before you reach for the chips.
Make your own energy snacks? Sounds like work, but it’s not with these all-natural DIY bars, which are as easy to bake as instant brownies. (makes nine bars); matisseandjacks.com…
Trickle Charger This mix between a 100-calorie gel and four-ounce sports drink has been designed specifically to top off your stores before a workout. The main sugar, isomaltulose, is a sweetener that digests slower (for more sustained energy) than traditional sugars. Our take: Works as intended. gatorade.com…
G2 has the same sodium-to-water ratio as regular Gatorade, for optimum hydration, but half the calories (25) per serving, so you can drink it when you’re not working out. drinkg2.com Bummer: Tastes like candy, and not in a good way.
Daily Dose Lance may shill for FRS, but it’s hard to tell whether quercetin—the dominant ingredient in this company’s drinks and chews—really ramps up your mitochondrial power plants and endurance. Small, company-funded studies say yes. We say quite possibly. frs.com…
Recognizable ingredients taste best. The 170- to 190-calorie Pure bars are a mix of nuts, soy, sugar, and dried fruit—with nine grams of protein and about six grams of hunger-stalling fat. balance.com…
The Best Energy Blobs Of the many of chews we’ve tested over the years, these are our favorites. They come in great flavors (like fruit smoothie and pomegranate), are easy to digest, and are made almost entirely from natural, non-GMO ingredients (like tapioca syrup and honey). honeystinger.com…
Quickly replenish your energy stores mid-run with 13 grams of carbs (maltodextrin and fructose), 55 milligrams sodium, and an easy-down, Tang-like taste. cytomax.com…
Strawberries, soy, raisins, coconut, and chocolate: With 130 calories, four grams of protein, and 17 grams of carbs, this slender bar will help you postpone dinner until after your run. The penalty: 2.5 grams of saturated fat. soyjoy.com…
This 100-percent-real-fruit energy bar features a maltodextrin-fructose blend to deliver more energy to muscles over the long haul, with six grams of protein and zero junk food. powerbar.com…
With a combination of whole foods—nuts, seeds, and fruit— these bars are healthy and taste nutritious. In a good way. www.theprobar.com…