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 ...

Planning a great outdoor adventure this summer? No matter if you're staking your tent at a nearby campground or heading out on the road to visit National parks and see the sights if you are planning a ...

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 ...

How to Make Chicken Wild Rice Soup This rice soup is all about two smart moves, poach the boneless skinless chicken righ ...

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 ...

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.

Chances are you have more ground game in your freezer than you know what to do with. Or maybe you’re new to the grinding game and hungry for the basics on how to get started. Either way, we’ve got you ...

Humanish: What Talking to Your Cat or Naming Your Car Reveals About the Uniquely Human Need to Humanize In this enthralling saga, journalist Gayle (We Refuse to Forget) resurfaces the ...