A can’t-miss guide to outdoor cooking, the national parks crowding crisis, gear up for the apocalypse, Cheryl Strayed and the ‘Wild’ hike that changed everything, “The Call of the Candy-Ass” by Nick Offerman, and does positive self-talk make you faster?
To control mass tourism, the National Park Service is working on solutions, like its reservation system. We tourists need to do our part, too. Here’s how.
Western national parks like Yellowstone, Zion, and Joshua Tree are among our most iconic, but it’s the journeys road-tripping in between them that provide the greatest opportunities for adventure. From Montana to Southern California, here’s how to make the most of this itinerary and avoid the crowds.
How a satellite communicator helps me tamp down panic in the wilderness
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.
Ashley Rodriguez, host of the ‘Kitchen Unnecessary’ YouTube show, shares her favorite tricks for creating delicious meals outside
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?
Brian Boland was a prolific creator of handcrafted hot-air balloons who set distance and altitude records all over the world. But on July 15, 2021, during a routine outing with a family in Vermont, things went dramatically wrong. Sarah Schweitzer examines Boland’s eccentric and adventurous life, and finds out what happened on his fateful last flight.
With fabrics created from alga, graphene, and copper, and hoodies built to last a hundred years, two British ad men are creating the apparel and gear of the future
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.