As an athlete, if you want to improve something—your 100-meter time, say, or your deadlift PR—you’ve got to apply a challenge, some sort of “stressor,” and then follow it with a period of rest and recovery.
Are you scrambling eggs, making chocolate chip cookies, and measuring pasta the right way? It might not seem obvious, but there are plenty of basic things you could be doing the "wrong" way in the kitchen.
• We often use genius to imply someone was born great.• Natural talent exists, but most people we consider geniuses still worked daily and put in considerable effort.• Reflecting for 10 minutes, reading
The late, great American poet Maya Angelou once said, "People will forget what you said, people will forget what you did, but people will never forget how you made them feel." The truth is, your word creates
Side dishes — especially veggies — are often an afterthought. We pride ourselves on our perfectly roasted chickens and our saucy pork chops while throwing a very mediocre side of veggies onto our plates
Nothing hits the spot like a flavorful, creamy drink when you first wake up in the morning. But if you don’t drink coffee, hot, iced, or nitro, it can be a little harder trying to figure out what to pour
The videos have a dramatic, B-horror-movie appearance: Fingers poked between the closed subway doors, as people stuck in the F train car tried to claw the doors apart. On a steamed-up window, a passenger
To try reducing the myriad sauces of China to a few representatives is an exercise in futility. There are just too many to choose from, for China is as big and as complex as Europe, with thousands of of
In the book Me Talk Pretty One Day, humorist David Sedaris recounts learning to speak French as an adult under a vicious instructor. Fumbling in his attempts to master the new tongue, he feels powerless
For many of us, 2016 was a doozy, but we here at Brit + Co are ready to hit refresh in 2017! Follow our Hit Refresh series through January for new ideas, hacks and skills that will help you achieve (and
For the past 25 years — since the divorce — I’ve lived a good part of my life in diners. Without them I might be slimmer, but also crazier and more unhappy. Judging by the crowds at the Metro Diner, on
I've been an entrepreneur for seven years. Midway through the fourth year, things were coming to a head. I wasn't getting enough sleep. I wasn't exercising, and I wasn't keeping my mind clear with meditation.
Looking for a little levity? Dave Pollot‘s clever oil paintings have always brought a smile to our faces. Pollot scours thrift shops for used paintings and prints, which are then transforming into humorous
Perfect hold-in-your-hand food. This is what picnics were made for. MAKES 6 large or 12 small rolls INGREDIENTS 400g spinach, coarse stalks removed • ½ tbsp olive oil • 200g bacon lardons • 1 medium onion,
However, we're just another country that has put its own spin on a classic Belgian plate. That's right: Our beloved fries were most likely first invented in Belgium, where they're called "frites," in 1600s.
CHICAGO — When it comes to hot jobs in today’s economy, software app developer is almost certainly near the top of the list. Robotics and automotive engineers, too. But pastry chef? In recent years, as
Editor's note: This story was originally published in 2012. How did a glass of iced tea with a healthy splash of lemonade come to be named after legendary golfer Arnold Palmer? The drink has as many origin
The new Chinese year, The Year of the Monkey, begins on Monday 8 February 2016, with festivities kicking off the day before New Year and continuing until the 15th day, when the Lantern Festival takes Plenty
Team mashed sweet potato with home-made parsley and walnut pesto - topped with a fried egg SERVES 2 INGREDIENTS 2 large sweet potatoes (or 4 smaller ones) • 75-100g (2¾-3½oz) bacon lardons • 15g (½oz)
Known as salsiccia con papate e pomodori al forno. If you’re pushed for time, it’s OK to skip the browning stage. SERVES 6 INGREDIENTS 8 fat spicy Italian sausages • 6 tbsp extra-virgin olive oil • ¼ dried
Southern Italy is the Italy of our imagination. I grew up visiting an ice-cream parlour with a picture of the Amalfi coast running along one wall. I was sure – at six years old – that such a place couldn’t