Kayla Sulak grew up cooking, but it wasn’t until she started spending most of her time outdoors that she became a wilderness chef. To save money for gas and outdoor adventures — and to just eat better ...

Looking for a way to use the ducks from this season? Check out this recipe for Thai-style duck fried rice from Game Girl ...

Cooking in the wilderness turns simple ingredients into something special. Using a compact twig stove, a fresh fish fry comes together with careful heat control and patience. The process is as much ...

Add Yahoo as a preferred source to see more of our stories on Google. Planning a great outdoor adventure this summer? No matter if you're staking your tent at a nearby campground or heading out on the ...

Buglama is lamb stewed in large quantity that are stewed with onions, tomatoes, peppers, a variety of spices including black pepper and bay leaves, and a small amount of liquid. And today Wilderness ...

Morels aren’t the easiest mushrooms to find. Unlike the distinct blaze orange of chanterelles, the big-bodied clouds of chicken of the woods, or the white, shaggy plumes of Lion’s mane, morel ...

Dehydrating food has been a practical preservation strategy since ancient times. Today, dehydrated foods pop up everywhere from your favorite snack aisle to your local sporting goods store.

There’s more to backcountry cooking than boiling water. After all, dehydrated meals and oatmeal get old after a few days. Many backcountry hunters, anglers, and campers have shared the disappointing ...