Blog Posts by Details Magazine

By Archana Ram, DETAILS

Raise your hand if you knew that the eighties' most annoying jingle-"Chi, chi, chi, chia"-was a prescient ode to this decade's new superfood. Freed from its clay-pet form, chia is showing up in seemingly everything these days, from muffins at Le Pain Quotidien to energy bars at cutting-edge gyms and juice shops.

Related: Is Skim Milk Making You Fat?

Whole Foods carries half a dozen chia brands, aware that health-conscious foodies are sprinkling it on their morning yogurt or afternoon salad or adding it into Mexican dishes like enchiladas and drinks like chia fresca (the plant, a member of the mint family, is native to Mexico).

The bandwagon is filling up fast, and for good reason: Chia is packed with fiber, protein, antioxidants, and more omega-3s-the essential fatty acids linked to lean muscle mass, clear skin, and heart health-than any other plant in the world. And thanks to its slow carbohydrate-to-blood-sugar conversion rate, chia delivers sustained

Read More »from Chia: The New Superfood

By Ryan Halverson, DETAILS Health clubs and trainers are embracing the intense half-hour session. Here are the best group-fitness options.

By Katie Hintz, DETAILS

Sitting at your desk can screw up your body in many ways-and slouching in your chair sure doesn't help. Here's how to spare yourself some on-the-job stress.

• Your eyes should take a break from the computer screen at least three times an hour in order to maintain moisture and rest their muscles.

• Your shoulders should be relaxed and aligned with your hips. Instead of leaning across your desk when you need the stapler, keep frequently used tools within arm's reach. And your computer screen should be 20 inches from your face. "When the screen is too far away, people stick their neck out and round their shoulders," says Alana Reed, a Manhattan Pilates instructor.

See also: The Ultimate Weights-Free Workout

• Your back should be flat against your seat, but your spine should retain its natural curve, not be stiff and straight. If your chair doesn't support your lower back, use a small pillow to do the job.

• Your wrists should line up with your forearms and Read More »from How To Avoid the Office Strain

By Howie Kahn, DETAILS

Meet the new wave of culinary innovators -- all of them under 30.

By Eric Adelson, DETAILS

The dream house sits on a hill, with a steep slope of perfect green grass in the front and a golf course in the back. It's 5,600 square feet, six bedrooms, and four and a half baths, nestled on two and a half acres of verdant countryside amid miles of rolling Virginia scenery filled with thoroughbred horses and cute roads named Over the Dam and Shipmadilly. Jon Pieja sank a good chunk of his 401(k) into this house, and it is lovely to behold, throwing a strip of shade over him on a Sunday afternoon as he sits on his patio, sips iced tea, and watches the golf carts go by. Gray Carr Pieja slides open the screen door and says her yoga class is starting in the basement. She's 43 going on 29, capable of making skinny women half her age seem out of shape. Jon, who's 39, nods and waits for the next golfer to stop by for a beer. He'll go fishing with their sons later, after he takes a spin on his Harley. This is the life the couple imagined on the day in 2004

Read More »from The Stay-at-Home Divorce

Spanish MackerelBy JJ Goode & Howie Kahn, DETAILS

It all changed in 2009 with the news that the bluefin tuna could be headed for the endangered-species list. Among the nation's top chefs there was hand-wringing and soul-searching-but, most of all, idea-hatching. And now, the same pioneering spirit that led wary Americans beyond the realm of filet mignon and boneless chicken breast and into the fat-riddled, flavor-packed territory of heirloom pork and lamb ribs has forced us to reinvent the Great American Seafood Diet. "I'm scared to death about the future of fish," says Sean Brock, the executive chef of Husk in Charleston, South Carolina. "But because so many species were being overfished, we're seeing all these new ones."

See also: The Ultimate Weights-Free Workout

Brock's restaurant is at the vanguard of this new movement (Tim McKee's Sea Change in Minneapolis and Stephen Barber's Fish Story in Napa Valley are others). To them, sustainable seafood is more than a priority-it's the mission. "I can

Read More »from The New Seafood Renaissance

By Jason Chen, DETAILS

A candle will always work, but these days there are alternative options for filling your home with fragrance that go far beyond the Air Wick.

By Karl Taro Greenfeld, DETAILS

When my wife got pregnant, all kinds of miraculous things occurred. Cells divided within her, organs took shape, limbs formed, a brain-I don't know-hatched. I, meanwhile, found myself comparison-shopping for nursery furniture. And it seemed enough. I may have skipped the parenting mags in the midwife's waiting room in favor of Travel + Leisure, but I never shirked my duties as husband and future father. Then an acquaintance said to me-the husband, the man-"So, I hear you're pregnant!" and I thought, Am I missing something? Because I was clearly not pregnant, nor did I have any desire to be even if it were possible. But I knew who to blame for this friendly overestimation of my biological capacities: all those couples who trumpet the successful insertion of sperm into egg by proclaiming, "We're pregnant!"

See also: The Ultimate Weights-Free Workout

Until recently, our ideas about the procreative roles of men and women were distinct enough to keep us

Read More »from Womb Envy: When Men Get Jealous of Their Pregnant Wives