Food
As the planet warms, wine regions like Napa are being forced to make some major adaptations. But that’s also presented opportunities for innovation.
Campgrounds may be closing for the season but you can still camp from the comforts of your own home
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.
A good meal or beverage is hard to beat