Cycling

Three FKT attempts. Seven days. Rob set out to chase three UK routes back to back — and got exactly the season he'd been having all along: demanding, honest, and definitely not to plan.

Melisa Rollins is the 2026 Marathon MTB National Champion. But just three months ago, she had a broken elbow and a season in jeopardy. She talks us through the injury, the comeback, and the perspective that got her a national title.

Six hours of racing boils down to this: a few hundred meters, a pack of screaming legs, and whatever's left in the tank. Here's what pros are putting in that tank.

Savilia Blunk just wrapped two months of back-to-back World Cup racing across Europe. She talks us through the nutrition habits, travel rituals, and small daily decisions that kept her thriving through one of the most transformative blocks of her career.

Ten stages in, and I've spent the week working my phone — calling contacts, texting people at the finish lines — to find out what's actually in the bottles and gels riders are reaching for this year. Today: a green vegetable tied to the green jersey, Tadej's custom gel, and a fuel category most of the sport hasn't heard of yet.

On Stage 9 of the 2023 Tour de France, Mike Woods etched his name into cycling history atop the Puy-de-Dôme — a win that reshaped his career. He walks us through that day, the process behind it, and his transition out of the World Tour.

Tadej Pogačar is spearheading an era of performance unlike anything we've ever seen. Between his extraordinary power numbers and incredible climbing records, everyone wants to know — what's Tadej fueling with?

Every stage of this year's Tour has come down to seconds. That kind of racing isn't an accident. It's the byproduct of a fueling arms race that's changed the game. Here's what the Tour's fastest teams are actually eating out there.

Fueling used to be guesswork. Now it's a science. Bobby Julich spent 40 years figuring it out one bonk at a time. Mike Woods is living at the other end of that evolution — from the WorldTour to privateer gravel.

Just a decade ago, 60 grams of carbs an hour was considered the upper end of fueling. Now it's not even the minimum in the WorldTour peloton. Here's what the world's best are actually eating to survive three weeks of racing at the Tour.

The Tour is three weeks, 21 stages, and more drama than most sports produce in a decade. Here's everything you need to know to actually follow along.

From roadside cafe stops to 120g/hour, here’s how the humble shoulder bag became the symbol of fueling and changed feed zones forever.

The Tour doesn't just crown the world's best cyclist every July. It stress-tests the limits of human fueling. This is what the last decade taught us.

Every July, the Tour becomes the world's best nutrition lab. Watching teams fuel at the Tour changes how you think about your own training. Here is what we've learned from the fastest riders on the planet.

Here's the short list of products top riders are using at the Tour to make it through three weeks of the hardest racing on earth. This is the stuff I wish I'd known five years ago.

The 2026 Unbound 200 was one for the books. Mud, mechanicals, trains — it had everything. Lauren De Crescenzo recaps her daring ride chasing down the podium.

The Feed's Ryan Collins has done it again: winning the European Ultra TT Championship. Here's a brief recap of his day and the tools he used to make it happen.

The TRAKA 560 is the European equivalent to the US's UNBOUND. It's long, mean, and demands your best. Rob Britton shares his experience at this year's event.

The basics aren't flashy, but they're what Dennis believes hold the magic. Here's a look inside how a 10-time national champion thinks about identity, training, and the fuel that keeps him going.

Bobby Julich has seen endurance fueling go from bananas in jersey pockets to 120-gram-per-hour carb protocols engineered by entire nutrition departments. He sits down with The Feed to talk about what's changed in endurance fueling, and what never will.

Five world records in one ride, seventeen now to his name. Ryan breaks down the pacing, the partnership, the cause, and exactly what he ate to fuel 200 miles on the velodrome.

Stepping into the fray, Pete Stetina shares his experience and dedication to the Mt. Washington hill climb record. From performance hacks and fueling tricks to reshaping his body for perfection, his story isn't one to be missed.

Pete Stetina walks us through his experience at the inaugural Gravel Burn in South Africa: the first major gravel stage race of its kind. This week-long event across the Cape was a hit, had a long list of hitters, and is sure to be the start of something new in the gravel world.

The time has come for a new champion to wear the jersey: the 2025 Gravel National Championship. Pete Stetina details his experience returning to USAC racing, including the unique course demands, the challenges of race organization, and what he fueled with as he went all in for the coveted Stars and Stripes.