No1: the team chef

Shocked by the revelation that pros are swapping porridge for puffed rice, Chris Marshall-Bell goes in search of the truth about what cyclists should really be eating at the breakfast table

R elative Energy Deficiency in Sport (RED-S) remains ...

Scientists and elite endurance athletes are unlocking enhanced performance by going beyond previous theories about how much fuel our bodies can absorb on the run. David Smyth turned lab rat to investigate whether more can be more for everyday runners, too

Below: ‘The Roubaix finish line is different to other races. You can’t be straight on because there are still riders doing laps of the track. I’d only arrived about four minutes before winner Pauline

The accessibility and affordability of wearables and devices such as power meters mean that amateur athletes can generate performance data to compare directly against the pros. Putting metrics such as

Fine dining and fitness aren’t exactly natural bedfellows. But no one seems to have told Tom Aikens, the Michelin-starred chef who’s as fanatical about his training as the food he serves