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Why is the topic of fat so confusing? Our editor-in-chief and registered dietitian, Jessie Shafer, helps us break down the fat conversation.
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Boost your immunity by enjoying this simple golden “milk” (you can make it dairy free!) with ground turmeric, ginger root, cloves and raw local honey.
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A landmark agreement brings the world’s countries together to slow climate change, but it is just a start.
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I hope The Graduate is wrong—plastic should not be the future.
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The International Federation of Gynecology and the Obstetrics Endocrine Society issue warnings about chemicals that we come into contact with every day, multiple times a day. What does this mean for the future of cosmetics?
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Traditions are great, but some don’t stand the test of time. Which traditions will our editor be breaking this holiday season?
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Quick-and-easy holiday recipes from 34 Degrees, makers of delicate wheat crackers.
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The Center for Science in the Public Interest set up a booth in downtown Denver to make soda “from scratch” with the same amount of sugar as Coca-Cola. The result? No one wanted to drink it.
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As Americans seek out fresh flavors to replace decades of overly sweetened foods and meat-centric plates, a certain flavor profile is popping its way onto menus.