Food

It’s glizzy season. A nutritionist explains how to think about your wiener consumption for the next three months.

Don't get yourself into a sticky situation.

We blended, pureed, and smoothied our way to the winners.

Sweetgreen now serves up choice cuts of red meat on health grounds, and the salad chain is far from alone.

NA beer is hydrating and has carbs for fuel—could it outperform good old Gatorade? Here’s what sports dietitians have to say.

Serious athletes need more protein than the average guy.

A new wave of private restaurants, workspaces, wellness centers, and nightclubs has taken New York City by storm. Emily Sundberg gets inside most of them—and helps us understand why so many young New Yorkers are gleefully shelling out membership dues.

Plates that can make even a stack of Triscuits look like a meal.

On the heels of research presented at the American Heart Association conference, experts want you to take scary headlines with a grain of salt.

Dan Buettner's style of living incorporates plant-based, whole foods, natural movement, and a glass of wine now and then, too.

The foods to eat, the ones to skip, and what you can expect to see as a result.

The Tim & Eric Awesome Show star turned food-world adventurer talks—over oysters and martinis— about winemaking, his forthcoming book on American steakhouses, and “dessert pizza."

7 dummy-proof machines you can still program when you're completely zonked.

Instead, opt for a low-sugar diet that helps you get the right kinds of complex carbohydrates to fuel your body.

Better booze deserves greater glassware.

When the cravings hit, follow this script.