Food
Salty caramel mixes with juicy, herbed cherries in this recipe from ‘Live Fire,’ a cookbook from ‘Pit’ magazine editor Helen Graves
Kaitlin and Sarah Leung from the popular The Woks of Life blog share one of their favorite camping meals
When fair weather draws folks outdoors, the food vendors of Brooklyn cater to every taste. Here’s what New Yorkers were munching on this spring.
Dig into one of Chef Biju’s favorite summer salads filled with seasonal fruits and veggies
Our take on a classic Indian street corn, folded with gut-friendly kefir for a savory and delicious side dish, perfect on a hot summer day
Chef Biju Thomas keeps this traditional sweet rice dish simple, delicious and vegan-friendly
From the perfect cooler to the best bug-repelling candle, we’ve rounded up our favorite products that make picnicking a breeze
Put down those soggy, freeze-dried go-to’s and dig into these delicious recs from Outside staffers
Durable outdoor cooking utensil? Yes. But to me, this century-old Griswold also symbolizes much more.
Savory backcountry eats. Camping meals that really impress. Chefs who inspire. And the perfect tools to help you create a mouthwatering feast after a day of adventure.
Hosting a little backyard get-together? These editor-approved items will make entertaining easy—and have your guests wondering where you got them.
Ashley Rodriguez, host of the ‘Kitchen Unnecessary’ YouTube show, shares her favorite tricks for creating delicious meals outside
The Leungs love to cook creatively in the wild. Here’s how they do it.
Leave the fancy fixings and bar tools at home
The legendary chef runs restaurants on three continents and has perfected the art of cooking over an open flame. We joined him in Patagonia to ask: What’s next?
Sure, these drink mixes are going to keep you hydrated. But which ones actually taste good?
The Outerverse Passport will offer up exclusive NFTs, including invites to special dinners and events with Biju
Now’s the time to stock up on everything you need for wilderness and backyard cooking
Camp cooking expert Emily Vikre says top-shelf cocktails pair well with s’mores
Ice cream? Before a run? Yes, please.
From a creamy pasta main to a chard-corn side, we’ve rounded up some of the best meals to enjoy in the outdoors
We’re all for lightweight backpacking, but there are better ways to save weight than forgoing happy hour
What’s better than summiting a fourteener or throwing the perfect backyard fest? Having a good drink in hand while doing so. Here, we’ve rounded up the best recipes, tools, and—of course—beverages for enjoying the summer months outside.
It’s hot, you’re sweaty, and a crisp, refreshing beer sounds really nice right now. Here are our favorites.
Looking to sub your wine or beer with something nonalcoholic yet delicious? Try Enroot.
Bring these wines with you on your next picnic, beach day, or camping trip
Craft-cocktail pro Natasha David reinvents low- and no-ABV drinks in her recent book, ‘Drink Lightly’
We’re loving these craft cans that emphasize simple ingredients and fresh flavors
Hang around wine lovers long enough and you’ll likely hear the phrases “clean” or “unprocessed wine”—but do these buzzwords actually mean anything? We brought that question to an industry insider.
There’s a distinct pleasure to eating wild foods that you forage yourself—unless you pick the wrong thing
It’s turkey hunting season. Whether you bagged a bird in the field or at your local farmers’ market, here’s how to turn it into a spectacular meal.
Consisting of both a cooktop and an oven, a range will open the door to a wider assortment of on-the-go meals
Potatoes, popcorn, paella, and apple crisp—all of these, and more, can be made using a smokeless fire pit
Keep guests comfortable with this advice around the best food, drink, and gear for cold-weather grilling
From the perfect pot to the best cheese-sauce recipe, here’s how to throw the best après fondue party
As the planet warms, wine regions like Napa are being forced to make some major adaptations. But that’s also presented opportunities for innovation.
Be the hero this holiday season with specialty food packages for vegetarians and meat eaters alike
Cooking wild game can be scary—but it shouldn’t be. Allow Wes Siler to explain.
Watch and learn as Wes Siler demonstrates a more entertaining and more flavorful way to whip up this year’s Thanksgiving feast outdoors.
Surprise your favorite beer drinker this holiday season with one of these creative gifts
We’ve got the lowdown on the perfect fuel types for your menu. Plus, three recipes for your meal.
Good wine is more adventure ready than ever before
Turn those fun-sized sweets into delicious desserts and decor
Four times more powerful than a traditional indoor stove, the PowerFlamer is perfect for achieving restaurant-style Chinese dishes in your backyard
From chopping onions to making a mean espresso, these products will help turn backcountry outings into something slightly more gourmet
In an excerpt from his new book, ‘Truffle Hound,’ Outside contributor Rowan Jacobsen details how the state is developing a thriving culinary culture around its overlooked native tubers
If you need inspiration or the right instructions to raise your cooking game, these books have you covered
Athletic reinvented beer with an uncompromising approach to brewing. Turns out, that same approach to living can help you live your best life.
At a bold and stylish new brewery in Albuquerque, New Mexico, Missy Begay and Shyla Sheppard are using traditional Native American ingredients to produce delicious craft creations, part of a growing movement that’s changing the face of domestic beer
These canned beverages are every bit as tasty as their sober counterparts
Salty, snackable, environmentally friendly, and nutritionally dense, kelp could be appearing in a CSA near you
After years of making dinner for my wife and in-laws, I embarked on a DIY crusade to become a better gardener and plant-based cook. With help from expert chefs, technology, and a massive online collection of classic recipes, I just might get the hang of this.
Forget your Weber for a weekend. Here's a low-tech option for cooking whole legs, shoulders, rib racks, and more.
Forget your Weber for a weekend. Here's a low-tech option for cooking whole legs, shoulders, rib racks, and more.
Blessed with rich soil, abundant rain, and a long growing season, the Delmarva peninsula—a tri-state area sandwiched between the Atlantic Ocean and Chesapeake Bay—was known as the breadbasket of the American Revolution. Later it rapidly grew into one of the wealthiest agricultural areas in the country, as farmers and watermen…
Sometimes all you need is a basic brew. After testing eight, we identified the the ones you should keep on hand.
You deserve better than freeze-dried stroganoff
You can run these off of gas, pellets, or wood. We tested each kind to see which worked best.
Gourmet meals on the road start with the right ingredients and prep
A meal cooked in the great outdoors can be just as refined and delicious as anything you’d cook at home
After taking a critical eye to the amount of food she was throwing away, one writer realized things needed to change
Joshua Skenes ran one of the most expensive restaurants in San Francisco, with industry accolades and three Michelin stars. Still, he felt unfulfilled. Enter a top secret new venture where, if you’re lucky, you can have the best meal of your life for free.
Athletes and outdoorspeople haven’t been immune to the uptick in boozing. If your drinking feels like a problem, here’s how you can cut back.
TikTok star Alexis Nikole Nelson says you don't have to live near the woods to gather your own meal. Here's how to get started.
Is Flourish the health-conscious baker's holy grail?
Fill your thermos and bring these warm mixed drinks along for après-ski, socially distanced happy hours, and cold-weather tailgates
It's like a normal happy hour, just better.
Coloradans are adventurous—but they're also masters of chill.
Food scientists and marketers are creating healthy, plant-based, imitation tuna, crab, and shrimp that look and taste like the real thing. Better yet, switching to faux seafood will help curb our reliance on an international fishing industry that has become an environmental and human-rights disaster.
Have a feast, dine alfresco, and minimize your risk. Win-win-win.
Ditch your backpacking French press. We’ve found something better.