Food
Archive
Chefs are infusing more than just sweets into cannabis. High-end cannabis dining is coming to a ski town near you.
Fungi farmers are banking on their crops going big as mushrooms appear in everything from superdrinks to pest controls to miracle cures
Goiyo Perez manages the Bavarian, an iconic German restaurant and bar at the base of New Mexico's Taos Ski Valley
We've partnered with Fresh off the Grid to bring you three winter cocktail recipes to enjoy this holiday season.
Give your friends something they can really sink their teeth into this holiday
How the ultrarunner chows down in his hometown
Forget long cafeteria lines. These pocket snacks are cheaper, tastier, and way better for making friends on a chairlift.
We asked local bartenders for their most famous recipes
It's easier than you think to make a campfire feast
With so many great craft beers, you would be forgiven for asking, “Why make my own?” The answer's simple: for the sheer adventure of it. This stuff will help the end product taste pretty decent, too. (Courtesy PicoBrew) PicoBrew Model C Brewer ($549) Trying to brew your own beer can…
Treats and tools for the good-food obsessed. (Courtesy Finex) Finex 12″ Cast Iron Skillet ($195) The octagonal design of the Finex 12″ Cast Iron skillet makes pouring off liquids a breeze, and the spring handle cools quickly to prevent seared hands. Buy Now (Courtesy Stumptown) Stumptown…
And a worthy investment for any caffeine addict who plays hard
Six gear suggestions, including bamboo utensils and supremely packable dishes
This October, conservationists and brewers are teaming up to help restore America's damaged forests
This simple piece of gear is easily overlooked but absolutely essential
Your most pressing backcountry food safety questions, answered
Book a globe-trotting itinerary—developed by the geniuses behind the new Netflix documentary 'Barbecue'—in search of the tastiest grilled meats
Or in other words: Is it even beer after it crests a certain ABV? We asked the experts to find out.
Learning to eat simply—and well—and cook without a mess on the road
They'll keep your beer cold for a stupid long time and are easy to transport
The Oregon-based drinkware company is branching out with its gear offerings
John and Jen Kimmich, creators of Heady Topper Double IPA, break down all that goes into starting a successful microbrewery
Pro chef and cookbook author Nikki Fotheringham on the number one recipe you should have in your arsenal, plus other camp tips
A few tricks to have fresh-baked brownies, cakes, and cinnamon rolls in the backcountry
Most brewers use only a handful of commercial yeast strains. What a waste.
5 easy ways to upgrade your living room drinking experience
Because the best brewers know: good beer starts at the source
Activated charcoal makes for a novel drink, if not a magical health elixir
Go ahead, be a sheep and get the same insulated metal growler as everyone else. Or you could be a forward-looker and opt instead for this growler ($68) handmade from slip-cast ceramic. The sides are a full half-inch thick to keep your brew cold and the neck is carefully crafted on a potter's…
With advanced gadgets and connectivity, the backyard barbecue has entered the 21st century
Heat, veggies, and new flavors abound in the 2017 class of just-add-water camp foods
This glass will actually make your whiskey taste better
Prepare your Instagram account—your stream is about to be filled with insane photos of glorious campfire food from Linda Ly, the Chaco Camptessa
A grill that's integrated into an eight-person table.
Good beer comes from great water. These breweries are leading the charge to save more of it while making tasty new ales.
Your burger and bacon may have a surprising new ingredient
Our gear writer has a love affair with this vessel—and if you think it's just about the beer, you'd be dead wrong
The Oxx CoffeeBoxx is insanely durable, but we weren't wowed by its coffee
If you're willing to pack in a bit more weight, you can have pretty much any food you desire, thanks to "retort" packs
In California, millions of dollars' worth of almonds, walnuts, and pistachios are disappearing. Farmers are perplexed, the cops are confused, and the crooks are getting richer. We sent Peter Vigneron to the Central Valley to take a crack at the crimes.
A pair of recovering carnivores, faced with too many recipe options, put five plant-based cookbooks to the test
Everything you need to play mixologist in the backcountry is likely already in your pack
An airstream with a DJ set up and full bar.
If you can't climb them yourself, you might as well drink like you did
One man’s quest to avoid bad coffee and dirty bathrooms
Hosting a group of athletes for a post-workout meal? Take these tips from a Grand Tour veteran.
This flask costs $2000 and holds two types of whiskey.
Crack open one of our favorites this Friday—otherwise known as National Beer Day
We pitted a Nalgene against a metal insulated Hydro Flask to test the merits of each
We gathered advice from the best in the business on how to make alfresco dining unforgettable
Take it from this chef: you don't need no stinking gas stove
These brews are named for some of America's most beloved spaces. A few even benefit the lands they honor.
We pitted a $30 Stanley against three less-pricey competitors to find out
The tools United States Barista Champion Lemuel Butler uses to brew his own personal java
Advances in technology tease us with the possibility of safer alcohol, but there are lots of regulations and ethical questions still to be tussled with
After 'Born to Run' introduced the world to the Tarahumara people and the healthful chia that grows on their land, they may have found a way to turn the seeds into economic stability
A mini-kegerator for craft-beer lovers who crave variety.
Aged booze will always rule the top shelf, but a new crop of local distillers thinks youth can be a virtue
A former banker started from scratch to create what might be Patagonia's first distilled spirit
The season's hottest flavors are spruce, pine, and juniper. Here's where to taste them.
Start smoking the pork before the lifts close to ensure a thorough cook.