Blog Posts by Details Magazine

Photo by Craig CutlerBy Kayleen Schaefer, DETAILS

Matt Bomer had been working 70-hour weeks for months straight and badly needed a break. But instead of hopping on the next plane to the Seychelles, the 34-year-old star of White Collar on the USA Network gave up solid food for three days and put himself on the LOVEdeep Cleanse from Organic Avenue, a regimen of chlorophyll shots, grapefruit juices, and pressed-vegetable drinks. "I thought it would be a nice indulgence for my body to recuperate and reset," he says. "I don't know that it's for everyone."

See also: America's New Male Body Obsession

Maybe not, but cleansing, which once attracted only anorexics and wheatgrass zealots, is the new national dietary obsession. According to the research firm Mintel International, the number of food and drink products that claim to detoxify the body has grown nearly fourfold since 2003. Most cleanses are liquid fasts (liquids of choice vary from cashew milk to pressed vegetables to the Master Cleanse's mix of maple

Photo by Plamen Petkov



By Mike Dawson, DETAILS

If you can't resist the siren call, here's how to tame those jet-lag-fueled after-hours cravings.

See also: America's New Male Body Obsession





Cranberry Crunch Trail Mix
(2.6 ounces)
Pros: Packed with fiber, vitamins A and C.
Cons: Chock-full of sugar and carbs.
Verdict: Eat after checking in to help keep your, er, inner workings on schedule.

Clif Bar
(2.40 ounces)
Pros: Nine grams of protein, 50 percent daily value of vitamins E and C, high in fiber, and only 240 calories.
Cons: Dense, dry, with hints of cardboard-the taste may not sate your need to indulge.
Verdict: Eat away. A good, round-the-clock choice as an energy-boosting meal replacement.

Luna Bar
(1.7 ounces)
Pros: Packed with vitamins and minerals, especially potassium. Decent protein at nine grams.
Cons: Taste is meh.
Verdict: Go for it. An excellent pre-workout snack. Eat half the bar 20 minutes ahead of time.

Planters Cashews
(9.25 ounces)
Pros: High in protein, fiber, and magnesium.
Cons:

Photo: Getty Images



By DETAILS

1. Outsmart Jet Lag
When you land in Europe after an overnight flight, avoid direct sunlight for a few hours: until about 10 a.m. if you're traveling from the East Coast, 1 p.m. if from the West Coast. Then do a quick about-face: Soak up as much sunlight as possible, which will help to suppress the sleep-inducing hormone melatonin.

See also: America's New Male Body Obsession

2. Click Carefully
Studies from the University of Virginia show that the cold-causing rhinovirus can survive in a hotel room for more than 48 hours. Guess where it loves to thrive: the remote. Wash your hands after you click or, even better, wipe it down with an alcohol-based hand sanitizer.

See also: The No Baby Boom

3. How to Avoid a Cold or Flu
Traveling can wear down your immunity, but you can build up your body's defenses by adding the following to your diet: green tea (loaded with antioxidants); Stonyfield Farm yogurt, which has six probiotics; hummus (full of immune-boosting minerals like

Photo by Tierney Gearon




By Alex French, DETAILS

On an unseasonably cool August Sunday morning in Topanga Canyon, just north of Malibu, a family of four arrives at the Inn of the Seventh Ray, an all-cage-free, everything-local restaurant that's typical of the neighborhood. This brunch is a welcome respite from the errands and worries that increasingly fill their days. Jaiya Ma, the center of the clan, is a 34-year-old with dark, wavy hair and caramel skin. Her life is wide open; she falls in love easily, suffers willingly. Next to her is Ian Ferguson, a thin 44-year-old with a shaved head and a goatee, feeding bits of eggs Benedict to their energetic 2-year-old son, Eamon. Ian and Jaiya have been lovers for four years. Sitting across from Jaiya is Jon Hanauer, an extremely fit 48-year-old wearing wire-rimmed glasses, who serves as Eamon's primary caretaker. He and Jaiya have been in a committed relationship for almost a decade.

They all live together just a few minutes up the hill, in an airy modern house

Photo by Adam Voorhes




By Joseph Hooper, DETAILS

A funny thing happened on the way to enlightenment. The quest got stripped of yogic posturing, Buddhist trappings, and even the last vestige of spirituality and turned into a search for the kind of clarity that might help us all in our worldly pursuits. Which is why movers and shakers are again embracing that seventies mainstay Transcendental Meditation. You're likely to hear it spoken of reverentially in interviews: Russell Brand, whose wildman behavior was cartoonish in its intensity, credits TM with helping him to conquer his heroin, sex, and alcohol addictions. "After meditation," he has said, "I felt this beautiful serenity and selfless connection." And where celebrities venture (the latest wave of TM-ers includes the likes of Hugh Jackman and Naomi Watts), many of us are likely to follow. The rolls of practitioners have tripled in the past three years, according to the Transcendental Meditation Program, the practice's national organization.

See also:

By Rob Willey, DETAILS

Hipper than Cava and Prosecco, Crémant-the other French bubbly-is the toast of the moment. Here are the five best bottles to try, by region.

See also: The Ultimate Weights-Free Workout

ALSACE
Domaine Charles Baur Rose

Crafted from Pinot Noir grown in soil rich with clay and limestone, this luminously pink wine is brisk and effervescent, with the bright, fruit-tinged kick of rose. $20; klwines.com



BURGUNDY
Louis Bouillot Perle d'Aurore Brut Rose

Based in a region better known for its full-bodied still wines, Louis Bouillot has crafted a creamy mix of Pinot Noir and Gamay that features ripe-strawberry flavors balanced by delicate acidity. $14; klwines.com

JURA
Caves Jean Bourdy Brut

This biodynamic, Chardonnay-based sparkling wine made by a 15th-generation vintner is crisp and flinty, with fresh citrus and even a hint of smoke. $20; astorwines.com

Related: The Country's Best New Restaurant Rows

LIMOUX
J. Laurens Brut

Made from Chardonnay and Mauzac, this

By Kelly Di Nardo, DETAILS

America's greatest culinary minds share the flavors that are spicing up their fall menus.

See also: The Ultimate Weights-Free Workout

1. Black Garlic
David Chang

The talent behind four New York City eateries (including the Michelin-starred Momofuku Ko), Chang uses the fermented garlic cloves puréed, roasted, and raw. "They add depth and pair well with almost every protein."

2. Kombu
Jean-Georges Vongerichten

The superchef (whose ABC Kitchen won the 2011 James Beard Best New Restaurant award) adds this salt-water-grown seaweed to meats and starches to enhance their savoriness. "Its umami flavor is like magic."

3. Sea Beans
Jonathan Benno

This Thomas Keller protégé now runs NYC's Lincoln, where he experiments with sea beans in crudo and salads. "They're crunchy with a high water content, so you get a burst of salinity. Like taking a bite of seawater."

4. Senise Pepper
Sean Baker

A Le Cordon Bleu-trained chef who launched Berkeley's veggie-centric Gather,

Photo by Levi Brown




By Noah Michelson, DETAILS

Celebrity trainer David Kirsch, author of The Butt Book (available at amazon.com), offers three moves you can use to build your glutes before ever stepping in the gym. Try to do three sets of 10 to 15 reps.

See also: The Ultimate Weights-Free Workout

Isometric Contractions
Whether you're sitting at your desk or stuck in traffic, you can work on your glutes using isometric contractions. Simply contract your butt muscles, hold, and relax. Repeat.

The Platypus Walk
Start in a plié-squat position (knees spread wide) with your hands behind your head, your thighs parallel to the ground, and your feet parallel to your thighs. Waddle forward for five steps and then reverse. Keep your knees out and your weight back.


Frog Jumps
Start in a squat position with your feet wider than your shoulders. Place your hands behind your head and jump up, then return to a squat. Repeat.


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• 5 Foods That Will Make You Look Younger
• Is Skim Milk Making You