Everything tastes better when youā€™re campingā€”thatā€™s just a fact. Unless, of course, you char the pancakes over an overenthusiastic stove, or the milk curdles in a cut-rate cooler, or you impale yourself on some flimsy, dull excuse for knives, cutting your trip short (not to mention your precious fingers). You get the pictureā€”hazards abound.

Luckily, our fearless team of 13 testers put 40 pieces of camp kitchen gear on the chopping block to bring you the seven best accessories we could find.

At a Glance

• How We Test
• Meet Our Testers

All gear in this guide was tested by multiple reviewers. When you buy through our links, we may earn an affiliate commission. This supports our mission to get more people active and outside. Learn more.

Aeropress XL Coffee Press

Weight: 1 lb

Pros and Cons
āŠ• Easy to use and clean
āŠ• Double the capacity of the cult-classic original Aeropress
āŠ— Filter cap doesnā€™t fit many mugs

The Aeropress XL incorporates the same plunging tech as the backcountry barista-approved original version, but with double the capacityā€”a volume boost that allows car-camping couples to streamline their mornings by fixing one batch of brew instead of two. ā€œMy partner and I efficiently enjoyed excellent-quality coffee together every morning while camping thanks to the XL,ā€ reported Chris Cloyd, a June Lake-based hut keeper, ultra-runner, and coffee addict (with a ā€œDeath Before Decafā€ tattoo to prove it). For anyone intimidated by the looks of this gizmo, Cloyd describes the XL as ā€œeasy to use, and easier to clean.ā€

Testers reported that the XL filter cap does impede the press from being used directly with many mugs, making it important not to lose the included plastic carafe. If youā€™re rolling solo, try the more compact, single-serving .

Radius Outfitters Large Kitchen Organizer

Weight: 3 lbs

Pros and Cons
āŠ• Extremely tough and well-made
āŠ• Makes on-the-road organization easy
āŠ— Pricey

When professional chef-slash-vanlifer Cody Buccholz got his paws on the Radius Outfitters Kitchen Organizer, he ditched his knife rollā€”a massive statement for any culinary pro. ā€œIā€™ve bragged about how efficient, protected, and organized my tool roll is now to every chef Iā€™ve gotten to cook for since I started testing it,ā€ raved Buccholz after a California-to-Colorado road trip. ā€œThese guys came up with a better design than anything Iā€™ve purchased in my career.ā€

Three levels of sleeves accommodate 12-inch utensils, two zippered compartments house 15-inch tools (grill masters, slot your spatulas and tongs here), while a cutting board pocket, two additional transparent pockets for smaller essentials, and an integrated bottle opener get the party started. Crafted from a 1680D Cordura exterior and lined with a glossy, easy-to-clean PVC Tarpaulin, the Kitchen Organizer is ā€œtough, well-designed, and built for life on the roadā€“just like everything else weā€™ve tested from Radius so far,ā€ commented test director Drew Zieff. Also available in a smaller version.

Sea to Summit Detour Stainless-Steel Kitchen Knife

Weight: 5.2 oz

Pros and Cons
āŠ• Weighty, reliable handle
āŠ• Apt size for working in tight quarters
āŠ• Affordable
āŠ— Possibly too small if youā€™re cooking for a crowd

Sea to Summitā€™s new, comprehensive Detour line of mostly collapsible car-camping cookware has two main ingredients: stainless steel and hard nylon.

Testers offered mixed reviews of some of the company’s products: the collapsible pots are impressively compact, but the silicone siding wasnā€™t ideal for even heat transfer. But there were no mixed reviews on the Detour Kitchen Knife, a compact, dexterous, multi-purpose knife with a razor-sharp, five-inch stainless steel blade. ā€œIā€™m working in a small space with a tiny cutting board and this small, sharp knife was perfect,ā€ commented Buccholz, who used the Detour kit to whip up his favorites on a road trip, among them butter chicken, green curry, and tortilla soup. ā€œI love the way this knife felt in my handā€”itā€™s heavy and strong, and the shape of the handle felt secure in my palm.ā€

Oyster Tempo Cooler

Weight: 12 lbs 6 oz
Dimensions: W 20.1 x D 11.8 x H 12.6″
Volume: 23L
Capacity: 36 355ml Cans & 2 Ice Packs

Pros and Cons
āŠ• Double-walled, vacuum-sealed design is thermally efficient
āŠ• No ice required
āŠ• Lid opens from both sides and is completely removable
āŠ— Hefty price tag
āŠ— One size only
āŠ— No drain for rinsing or melted ice
āŠ— Dents easily

The Oyster Tempoā€™s selling points are solid, and they better beā€”the sleek cooler is pricier than rotomolded options many campers already consider exorbitant. While status quo coolers call for a hefty ice-to-drink ratio, the aluminum Tempo skips ice completely. Instead, it pairs two flat, purpose-built ice packs with a thermally efficient double-walled design similar to that of your favorite water bottle. The result gives campers more packable volume (a 23-liter Oyster with ice packs keeps 36 cans cold, while a 24-liter rotomolded cooler with ice only handles 18 cans), takes up less trunk space, and still keeps contents frostier longer than the competition.

When test director Drew Zieff arrived home after a three-day trip and emptied the Tempo, he noted that his leftover beers ā€œstill felt as though theyā€™d been plucked from a glacial stream.ā€ Chris Cloyd, a hatchback-driving hut keeper, dug the sexy profile and compact build. ā€œIt takes up less space than our rotomolded cooler, which made trunk management easier,ā€ he reported. When asked if heā€™d recommend the product to a friend, however, Cloyd joked, ā€œDepends on their tax bracket.ā€

MiiR 12-oz Camp Cup

Pros and Cons
āŠ• Nostalgic look gives off camp vibes
āŠ• Push-tab lid is road-trip-friendly
āŠ— 12 ounces ainā€™t always enough

Were it a cocktail, MiiRā€™s Camp Cup would be equal parts contemporary and classic. The double-walled, vacuum-insulated, stainless steel mug sports an intuitive push-tab lidā€”everything a modern cup collector covetsā€”but itā€™s available in bright, speckled hues that salute the enamel mugs of yesteryear.

Amanda Monthei, a wildfire podcaster and hot beverage connoisseur, tested a green-speckled Camp Cup while camping in Umatilla and Gifford-Pinchot National Forests and loved both form and function from first sip. ā€œIt doesnā€™t burn your mouthā€”thatā€™s the one thing I hate about real enamel mugs,ā€ she reported. ā€œAnd then by the time the cup has cooled, that hot drink is also cold!ā€ The MiiR version, she opined, offers campers the best of both worlds: itā€™s a clear stylistic homage to those cute, spatterware relics, but modern insulation minimize chances of a seared upper lip or, worse, a lukewarm drink.

Ignik FireCan Deluxe Portable Propane Fire Pit and Grill

Weight: 13.8 lbs

Pros and Cons
āŠ• Dual-purpose fire pit and grill combo
āŠ• Quick-and-easy fires no matter where you roam
āŠ• Extremely compact
āŠ— You may want to purchase a new 5-lb propane tank
āŠ— Cooking for groups is challenging
āŠ— Oven mitts arenā€™t a bad idea

Fire ban? Meet the FireCan Deluxeā€”Ignikā€™s durable, shoebox-sized, propane-powered firepit and grill combo.* ā€œItā€™s a safer solution to campfires,ā€ commented Heather Hendricks, a part-time vanlifer and Colorado-based digital nomad who loved having a warm, enchanting, and contained fire no matter where she parked. Having a powerful propane grill or a firepit at this size is a win for any car camperā€”having both is the dream.

Grilling is simple: just attach a propane tank via the included Quick Connect hose to the marked grill input, light it with a long lighter, and drop in the grill attachment. ā€œIt gets hotā€”fast. I was blistering peppers within minutes,ā€ chimed in Tahoe-based category manager Drew Zieff.

Testers had a few complaints: removing the grill and adjusting the lid can be finicky, so one recommends bringing oven mitts. Also, three or four salmon filets max out the grill, so feeding a bigger group necessitates cooking in shifts. For the most part, though, FireCan feedback was warmer than its 38,000-BTU output. You may also want to get a smaller 5-pound tankā€”20-lbs tanks are overkill for a quick camping trip.

*In certain conditions, such as high winds or severe drought, all open flames may be banned. When in doubt, check in with local rangers, forest service, fire departments, etc.

Gerber ComplEAT Cutting-Board Kit

Weight: 4 lbs 4 oz
Dimensions: 9.6ā€ x 15.6ā€ (Bamboo cutting board), 8.9ā€ x 14.3ā€ (polypropylene cutting board), 6ā€ blade (Chefā€™s Knife), 3.25ā€ blade (paring knife)

Pros and Cons
āŠ• Self-contained cutting board kit
āŠ• Comes with kitchen essentials
āŠ• Storage space for you to add your favorite tools
āŠ— Cutting board lid can get dirty on the road

Nothing excites car campers like space-saving gear, and thatā€™s exactly what Gerberā€™s new Compleat Cutting Board Kit is. Approximately the size of a casserole dish, the six-piece set features a striking bamboo cutting board that doubles as a lid, another polypropylene cutting board, two sharp, ergonomically handled knives (a 3.25-inch paring knife and a six-inch chefā€™s knife), and a two-piece set with nifty storage space for additional kitchen tools.

For category manager Drew Zieff, the set was a brilliant addition to the kitchen of his custom-built 2006 Chevy Express, replacing cutting boards that used to flop off the counter whenever he hit a pothole. Overall, the Gerber piece is a game-changerā€”it sits self-contained under the stove, no storage bin required.

Field Company No. 8 Cast Iron Skillet

Weight: 4.5 lbs
¶Ł¾±³¾±š²Ō²õ¾±“Ē²Ō²õ:Ģż10.3″ x 16.3″ x 2″

Pros and Cons
āŠ• Durable
āŠ• Versatile
āŠ• Cooking surface improves with time and seasoning
āŠ• Lighter-weight than other cast irons
āŠ— Not non-stick, even when well-seasoned
āŠ— Requires more care than other pans

Thereā€™s something magical about cast iron. What other cookware ages like fine wine and looks as good on a French range as it does over a campfire grate? Case in point: Field Companyā€™s utilitarian No. 8 Cast Iron Skillet. This machined-smooth, 10.25-inch-diameter skillet is as durable as it is versatile, and itā€™s become a go-to pan for category manager Drew Zieff over the last few years. ā€œFrom whipping up vegetable stir-fries in the van, to cooking fresh-caught trout over the campfire, to searing ribeyes at home, the skillet just does it all,ā€ he reported.

Field Company crafts its skillets from recycled iron here in the USA, using traditional sand-casting techniques. (Essentially, molds are made from a master pattern using a wet, untreated sand mixture, then molten metal is poured into the mold. The resulting casting is cleaned, thinned, and smoothed by machine before itā€™s pre-seasoned and prepped for your stove.) Field Company aims for a relatively lightweight construction, centering heft at the base of the pan for searing prowess and then thinning it out toward the sloped rim. The 4.5-pound pan is about a pound lighter than standard cast-iron skillets. Testers also appreciated the ergonomic handle, which is convex and curved to fit comfortably in the hand. Thanks to the light weight and good grip, it was easy enough to pull one-handed from campfire to boulder. Still, cast iron isnā€™t ideal for the faint of wristā€”especially when the skillet is loaded with a juicy, coiled tenderloin or packed with venison medallions. The handle can also get hot, too, so a ($29, sold separately) isn’t a bad idea.

ā€œThe durability and versatility of cast iron is a major draw for me,ā€ said Zieff. Most testers were grateful to have a pan that could handle a high-powered two-burner camp stove and campfire cooking alike. And thanks to coils on the bottom, it can handle an electric range at home, too.

The biggest downside to the No. 8 is the same downside that befalls all cast-iron skillets: maintenance can be finicky. You wonā€™t be able to use soap on the pan, and you may have to oil it regularly if you want to keep its seasoningā€”i.e., cast iron’s natural, stick-resistant coatingā€”intact. The No. 8 skillet does come pre-seasoned with three coats of grapeseed oil, which we found plenty non-stick for most camping foods. Still we’d recommend cooking on it for a few weeks before you jump into something trickier, like fried eggs.

Gerber ComplEAT 16-Piece Cook Set ($200)

Weight: 10 lb
¶Ł¾±³¾±š²Ō²õ¾±“Ē²Ō²õ:Ģż10″ x 2.5″ (sautĆ© pan), 10″ x 5″ (stock pot), 6.7ā€ x 2.6ā€ (bowls), 8.7ā€ x 1ā€ (plates), 8.8ā€ x 7.1ā€(mixing bowl)

Pros and Cons
āŠ• Space-saving nesting design
āŠ• Enough plates and bowls to feed 8
āŠ• Generously sized pot and pan
āŠ• High-quality stainless steel
āŠ— Squeezing the kit back into its storage bag isnā€™t easy

Gerberā€™s ComplEAT 16-piece Cook Set is the Russian nesting doll of camp cookware. The stars of the show are the 2.6-quart sautĆ© pan and 5.6-quart stock pot. Both are crafted from stainless steel with a substantial, three-ply base construction, which distributes heat better than most purpose-built camping pots and pans. Itā€™s easy enough to clean, too: even after we charred a chicken stir fry past the point of no return, distracted by the sunset on an Oregon surf trip, we were able to clean it with a pot scraper and a little biodegradable soap. Plus, the 2.5-inch rim of the sautĆ© pan and five-inch-deep pot provide so much culinary real estate that cooking for four is no problem, and cooking for eight is possible with a little forethought.

When it comes time to dish up, the set also includes polypropylene dinnerware. You get four lipped plates that can handle chilis and stews, four bowls so deep they can double as helmets, and a large mixing bowl. The set also comes with a silicone-wrapped handle for the sautƩ pan that pops off for storage, a pair of perforated lids, and a nifty silicone heat pad.

If youā€™re doing the math, weā€™ve only touched on 15 pieces. The 16th is the cherry on topā€”a dual-handled carrying case. This cinch-closure storage bag is about the size of a small bear canister, and it fits the rest of this gearā€”so long as itā€™s neatly stacked. If youā€™re packing components willy-nilly, however, zipping the bag shut can be difficultā€”our testers’ biggest gripe. Do it right, though, and you’ll be rewarded with serious space savings.

ā€œThanks to the nesting design, I was able to replace a tub of pots, pans, plates, and bowls that was twice the size of the packed storage bag,ā€ said category manager Drew Zieff.

New West KnifeWorks Tactical Outdoor Chef

Weight: 7.7 oz
¶Ł¾±³¾±š²Ō²õ¾±“Ē²Ō²õ:Ģż12.1″ x 1.9″

Pros and Cons
āŠ• Full tang provides durability
āŠ• Sharp, high-quality steel
āŠ• Versatile for a wide range of camp uses
āŠ— Expensive
āŠ— Sharpening serrated blades is tricky

New West Knifeworksā€™s Tactical Outdoor Chef may be pricey, but it’s one of the few chef’s knives we’ve found that you don’t have to baby. Over a summer of testing, it was capable of handling all the tasks we’d expect of a chef’s knife, as well as all the tasks we’d typically leave to a full-tang bushcraft blade. It’s durable, well-made, endlessly useful, and, to be quite honest, rad as hell.

As the name promises, the TOC is a mash-up of tactical military blades and every culinary artistā€™s go-to brush: the chefā€™s knife. Designed with the help of a Navy Seal, the TOC sports a razor-sharp, 6 ā…-inch blade that riffs off the classic, curved shape of the bowie knife, a weapon typically reserved for stabbing bad guys. We stuck to stabbing fungi during testing, and the TOC made quick work of Operation Shiitake.

Jokes aside, we loved cooking with the TOC, whether we were slicing garlic with the pointed tip or chopping chicken with the belly of the blade. The asymmetrically serrated section, however, is what made our test team fall head over heels for this knife as a utilitarian camping companion. ā€œThis is a very weird use case, but I needed to shave off a millimeter or two from this one spot on my warped van bumper because it was catching the trunk door,ā€ recounted our rather sheepish category manager Drew Zieff. ā€œThat serrated section carved off sliver after sliver of hard plastic bumperā€”something I never wouldā€™ve thought to do with any other chefā€™s knife.ā€ Itā€™s not just a work of art, said Zieffā€”itā€™s a workhorse, too. Over a summer of testing, it held its edge without issue.

Whether youā€™re shaving bumpers or trimming pork tenderloins, the resilient, stain-resistant, American-made steel is ultra-sharp and resists dulling. The full-tang construction is balanced in-hand and beefy enough to tackle tasks like splitting squash or chopping rope. And while the ergonomically contoured handle looks like wood grain from afar, itā€™s actually a composite of G10 fiberglass and rubber, a combo we found confidence-inspiring while working with fresh fish, poultry, and other slippery proteins. Yes, it’s expensive. But from blade to butt to the handsome leather sheath it comes in, get what you pay for.

MiiR New Standard Carafe ($80)

Weight: 1.8 lb
¶Ł¾±³¾±š²Ō²õ¾±“Ē²Ō²õ:Ģż6″ x 6″ x 10.5″

Pros and Cons
āŠ• Sleek design
āŠ• Two-piece construction makes for easy cleaning
āŠ• Big enough to serve four
āŠ— Included lid isnā€™t leakproof

Ever wished you could bring your Chemex camping without constantly fearing for the glass gizmoā€™s well-being? MiiRā€™s got the answer with its indestructible and ingeniously designed New Standard Carafe. The coffee contraption is crafted from double-wall, vacuum-insulated stainless steel, which is both ultra-durable and ensures your brew stays piping hot for hours. On chilly fall mornings in the Sierra, we were able to enjoy what hobbits affectionately call second breakfast, finishing off still-warm java up to two hours after brewing. The New Standard Carafe is easy to use and compatible with most carafe coffee filters. Our coffee-savvy testers found it did the job wellā€”and that the resulting pour-overs were crisp and smooth.

Testers in the Sierra loved that the carafe held a generous 33 ounces of brewed coffee. That was enough to caffeinate our group of four runners and climbers during a trip near Tahoe’s Donner Summit: each person got an eight-ounce pour to greet a sunrise over Frog Lake. Our favorite feature, though, is the brilliant two-piece design. The top half of the carafe unscrews from the bottom, facilitating easy cleaning at home or on the road. One major con: the Carafe’s included lid isn’t leakproof. If you want your brew to be portable, youā€™ll have to shell out for MiiRā€™s additional ($10). But we found the add-on worth it: simply screw the lid to the bottom section of the carafe to eliminate chances of spillage while driving to the trailhead or hiking up short spurs to watch the sun rise.

How We Test

• Number Of Testers: 13
• Pieces Of Gear Tested: 40
• Miles Road Tripped: Approximately 9,779
• Longest Stint On The Road: 6 Weeks
• Forearms Singed: 2
• Cups Of Coffee Consumed: Enough to live, not enough to die. We’ll go with high triple digits.

Our testers run the gamut, from car campers who care more about efficiently shoveling down calories than fixing ornate meals, to gourmet chefs whipping up five-star cuisine in teeny van kitchens and over bonfires on the beach. This diverse team road-tripped, car camped, boondocked, and vanned all over the American West for months, cheffing up meals and taking notes all the while. Upon return to civilization, they filled out review forms for each camp kitchen item, ranking aspects like durability and practicality on quantitative scales. Then, they dove deeper into qualitative questions. For instance:

• What recipes did you whip up with this gear and where?
• Did this piece of gear make your life on the road easier or harder? Better or worse? How so?
• Would you use this product at home, too, or strictly at camp? Why or why not?

Last but not least, our lead tester and category manager, Drew Zieff, analyzed as much gear as possible himself, sifted through the review forms, then compiled the reviews.

Meet Our Testers

Drew Zieff

is a Tahoe-based freelancer who writes for Backcountry Magazine, REI, Gear Junkie, and Forbes, among others. A regular ŗŚĮĻ³Ō¹ĻĶų contributor, he heads ŗŚĮĻ³Ō¹ĻĶųā€™s winter snowboard gear coverage and summer car camping accessories and kitchen reviews. His appreciation for cooking can be traced back to his formative years in high school, when he inexplicably began to experience red eyes, a dry mouth, and a sudden, overwhelming passion for the Cooking Channel. In 2018, he and his partner turned a plumbing van into their dream adventure mobileā€”a speedbump-filled odyssey. After a couple of years of vanlife, during which he took the lead on camp cookery, the couple put roots down in Tahoe. They still take as many van trips as possible and love to whip up elaborate meals in BLM pull-offs and Walmart parking lots.

Amanda Monthei

is a , public information officer on wildfires, and the host of the podcast. A former wildland firefighter herself, she applies her knowledge gleaned from the front lines to educate the public. Sheā€™s written about wildfires and natural disasters for ŗŚĮĻ³Ō¹ĻĶų as well as NBC, The Atlantic, and The Washington Post. Sheā€™s also an avid angler, surfer, and skier, and pens stories on a range of outdoor subjects. Whether traveling for business or pleasure, sheā€™s used to camping for extended stints in her 2000 Tundra, whipping up meals on backroads shoulders and backwoods campgrounds, and reviewing car camping accessories for ŗŚĮĻ³Ō¹ĻĶų along the way. Monthei tested camp mugs, pots, and more while road tripping throughout the Pacific Northwest this past summer and fall.

Cody Buccholz

is a professional chef who enjoys surfing, snowboarding, and adventuring in his 2008 high-top Sprinter with his pup, Jefecito. When heā€™s not slinging gourmet grub, you can often find Buccholz posted up in a beach or trailhead parking lot, whipping up savory meals for new and old friends. He tested a small mountain of gear for this article while on a long, detour-filled road trip from California to Colorado, and brings a discerning, professional perspective to our camp kitchen gear testing.

The post The Best Camp-Kitchen Gear to Elevate Your Outdoor Cooking appeared first on ŗŚĮĻ³Ō¹ĻĶų Online.

If youā€™ve never heard of sweet potato bark, »å“Ē²Ōā€™t worry because before we met , an outdoor lifestyle writer and Washington Trail Association Guide Correspondent, we hadnā€™t either. Leader lives in the Greater Seattle area in Washington and tackles hikes across the Pacific Northwest. This, of course, requires plenty of on-the-go fuel, like Leaderā€™s favorite dried sweet potato bark.

The bark is dehydrated sweet potato puree thatā€™s spread onto parchment paper into thin pieces and sprinkled with spices. Itā€™s sweet, salty, and highly nutritious. ā€œA sweet potato makes a great trail food because itā€™s a basic ingredient packed with fiber and vitamins,ā€ Leader says. ā€œPlus, you can eat it both as bark for a snack or rehydrate it back into hot water for mashed potatoes or soup.ā€

Leaderā€™s bark recipe came about when she became fixated on ras el hanout, a North African spice blend. In Arabic, ras el hanout roughly translates to ā€œhead of the shop,ā€ because in places like Morocco, Algeria, and Tunisia where itā€™s regularly sold, this blend is made of the best spices the store has to offer. Thereā€™s no single recipe for the blend, but the most common flavor profile includes cardamom, cumin, coriander, peppercorn, sweet paprika, dried turmeric, and cinnamon. Traditionally, ras el hanout is used for stews and grilled meats, but it can be used for about anything, including sweet potatoes.Ģż

ā€œOnce you make a batch of ras el hanout, you’ll find yourself sprinkling it on everything!ā€ Leader says. ā€œI even gave it away as Christmas presents one year.ā€

Ras El Hanout Sweet Potato Bark

The post Peppermint Bark? Nah, Try Sweet Potato Bark. appeared first on ŗŚĮĻ³Ō¹ĻĶų Online.

This article originally appeared on . Ģż

Sweet potato pie is a Thanksgiving staple, but unluckily for your backcountry Friendsgiving, it doesnā€™t travel well unless youā€™re a fan of baby food. Instead, sub it out for this ingenious creation from reader Shelli Snyder, which uses a combo of graham crackers, instant sweet potatoes, marshmallows, and fall spices to recreate all the flavor you love in a significantly more hike-friendly package.

The post This Sweet Potato Pizza Pie Is the Most Ingenious Fall Camping Dessert appeared first on ŗŚĮĻ³Ō¹ĻĶų Online.

Two James Beard-Award winners have come together to write a cookbook that will elevate your favorite recipes with flavors from around the world. co-written by Ann Taylor Pittman and Scott Mowbray, explores the use of ā€œpantry treasuresā€ (concentrated flavors like oils, sauces, and spices) in everyday cooking. From miso and gochujang to oyster sauce and Mexican chorizo, the book takes unfamiliar ingredients from intimidating to inspirational. All the recipes are written with basic instructions and ingredients so simple you can take them on the road or camping. recipes When pulling out the campfire grate, elevate a classic hamburger steak by brushing it with miso or marinate short ribs with an umami-rich fish sauce before grilling. Wake up in a tent and know you can still easily whip up a bowl of creamy, cheesy grits with southern red-eye gravy. The opportunities to elevate your adventure fuel are endless.

Pittman is Korean on her motherā€™s side, but grew up in the Mississippi Delta where she says the flavors were ā€œsouthern and simple.ā€ Her grandparents owned a 10-acre farm, so many family dinners were farm-to-table style and very vegetable forward.

However, her mother kept their Korean culture alive and well in the kitchen.

ā€œWe lived in these small towns, so my mother couldnā€™t get a lot of ingredients nearby,ā€ Pittman says. ā€œSo we would make special trips once a month to Memphis to shop at specialty stores. Weā€™d go from eating simple beans, summer squashes, and tomatoes to these salty, sweet, spicy favors that were anything but subtle.ā€

It was common for Pittmanā€™s mother to improvise while cooking Korean food because there wasnā€™t always access to every ingredient needed. For instance, sheā€™d make a riff on bibimbapā€”a Korean dish consisting of rice topped with various vegetables and a little bit of meat. But because she didnā€™t always have the traditional ingredients, she might use a little Jimmy Dean sausage, because thatā€™s what was available.

ā€œIā€™ve been blending these flavors ever since,ā€ Pittman says. ā€œI feel like the Southern and Korean flavors have an affinity for each other.ā€

What Constitutes a Global Flavor?

The Global Pantry Cookbook has a collection of what Pittman and Mowbray call ā€œpantry treasures,ā€ or products that are concentrated, fermented, ground, or cooked down to create flavor-packed boosters.

ā€œWe tried to choose ingredients that have longevity,ā€ Pittman says. ā€œYou can hang onto them and play with them at your cooking leisure without feeling a ton of pressure to use them right away.ā€

The Global Pantry Cookbookā€™s dedicated pantry treasures come from a plethora of geographically diverse traditions, from Indian to Korean to Middle Eastern and many others. Pittmanā€™s pantry go-to is oyster sauce, a thin sauce made out of oyster extract, salt, water, corn starch, and sugar. It originated in China, but is now used in a number of Asian countries.

ā€œItā€™s thick and glossy and has this savory depth that I love,ā€ Pittman says.

She and Mowbray »å“Ē²Ōā€™t always agree on the ā€œbestā€ brands, however, as Pittman always chooses Megachef oyster sauce while he prefers Lee Kum Kee Premium.

Another one of Pittmanā€™s favorite staples is Banyuls Traditional Red Wine Vinegar from the southwest of France. It offers a more complex flavor than other vinegars, but you »å“Ē²Ōā€™t have to use a lot to get a big kick.

ā€œOh, and masala spices were a revelation to me,ā€ Pittman adds. ā€œBack in the day, we had generic curry powder we used as a catch-all, but there are all kinds of specified masalas like butter chicken masala, China masala, or fish masala. If Iā€™m running low on butter chicken masala, I start panicking because I have to have it.ā€

Becoming Familiar with the Unfamiliar

When Pittman was younger, she avoided eating Korean foods around her friends for fear of being judged. She was afraid her bowls of spicy kimchi-jjigae and fishy gimbap ā€“ filled with unfamiliar scents ā€“ would raise eyebrows.

ā€œIn my small town in the 1970s, people did not know what kimchi or dried fish wasā€”it was completely exotic to them,ā€ she says. ā€œThere was always kimchi at my house, and even I was horrified by the smell and how different it was. It seemed to declare itself at a time when I wanted to hide that part of me.ā€

When she was a teenager, though, Pittman had a breakthrough. One night, she had a few friends spend the night and decided to make them japchae noodles, one of her favorite Korean dishes. At first, the translucent noodles scared her friends, but once they tasted them, the delicious flavors were undeniable.

ā€œThat was a turning point,ā€ Pittman says. ā€œThat experience gave me more confidence in being open to that side of who I am and understanding that good food is good food, period, and itā€™s also a huge part of my identity.ā€

Itā€™s this fear, this intimidation, that Pittman says keeps people from experimenting with global flavors. Thereā€™s a lack of familiarity, which makes even sourcing the ingredients daunting. For this reason, The Global Pantry Cookbook slips these new flavors into simple dishes. A good example is Pittmanā€™s stuffed cabbage roll recipe, made with an Asian-style riff by using a brown broth made with a base of oyster sauce in lieu of tomato sauce.

Umami, Heat & Brightness

While The Global Pantry Cookbook has pages and pages of concentrated global flavors, Pittman doesnā€™t think people need to buy every pantry treasure at once. She recommends starting with an umami builder, like fish sauce.

ā€œI want people to get over the pungent aromaā€”because itā€™s no more smelly than some aged cheese!ā€ She says. ā€œA little bit goes a long way. Just brush it onto a steak before grilling it and itā€™ll bring so much flavor.ā€

Another beginnerā€™s staple is a source of heat like gojuchang. This condiment is thick and well-balanced, so itā€™s not pure heat, but also has fermented flavor and sweetness.

ā€œThe way that this book is successful is if people feel comfortable cooking from it,ā€ Pittman says. ā€œThere are certain complex dishes that are phenomenal, but it takes the confidence to keep it simpleā€”simple with global flavors.ā€

The post Two of the Most Brilliant Food Minds Wrote a New Cookbook that Promises to Improve Your Everyday Cooking appeared first on ŗŚĮĻ³Ō¹ĻĶų Online.

Foil-pack meals are essentially a cheat code to grilling or cooking hearty campfire meals. For the unacquainted, making a foil-pack meal involves piling either protein or vegetables on to a piece of aluminum foil, wrapping it up, and tossing it on the grill or grate to cook. The ease of the process and the flavorful results have made this method of cooking perfect for outdoor grilling and camping.Ģż

According to legendary cookbook author and American food authority, James Beard, the foil-wrap method was developed way before campers started using it.ĢżĢż

In 1955 he wrote, “Cooking with aluminum foil is the latest thing in outdoor cookery and yet it is but an adaptation of a very old method-that of wrapping food in wet leaves, husks, seaweed, or even wet clay before cooking,ā€ in , co-authored by Helen Evans Brown. ā€œThis method keeps the juices in but allows the food to cook evenly. It must be remembered, however, that just as it keeps the juices in, so does it keep the charcoal flavor out.ā€

Cooking vegetables in a foil is great for camping because of the individual portions you can dole out, as well as the little clean-up and hassle involved in the process. There are a few things to keep in mind when foil-pack cooking: always, and I mean always,Ģż use heavy-duty foil. The thicker material will withstand high temperatures, especially if youā€™re cooking on a grate over a campfire. Additionally, heavy-duty foil holds its pinch better when you seal the packet, eliminating air leaks. The foil wonā€™t tear while folding the ends over the vegetables into tight seams, nor will it break open if it catches on the grate. And when you play with fire, you »å“Ē²Ōā€™t have to get burned! Always remember to poke a small hole inĢż the foil when the vegetables are done cooking. This will release a burst of steam so when you unwrap the packet, you »å“Ē²Ōā€™t get a face-full of heat.Ģż

Most importantly, »å“Ē²Ōā€™t forget to brush your vegetables with olive oil and season with salt and pepper! We »å“Ē²Ōā€™t want bland vegetables. You may be cooking outdoors, that doesnā€™t mean you have to eat like an animal.

If you want a recipe to make your own foil-pack veggies,

The post Foil-Pack Cooking Is the Best Way to Get Juicy Meats and Vegetables, According to James Beard appeared first on ŗŚĮĻ³Ō¹ĻĶų Online.

Thereā€™s nothing more comforting than a steaming bowl of mashed potatoes ā€“ especially if it’s enjoyed after a long day of hiking and setting up camp. But who has the back strength to carry a big oleā€™ sack of potatoes in their camping gear? Nevermind the time it takes to peel, boil, and mash them into a deliciously whipped starchy side dish. No, we want mashed potatoes, and we want them now.

While we encourage tenacity and creativity when cooking up a campfire meal, sometimes itā€™s best to keep things simple. Instant mashed potatoes, for example, will never do you wrong. While campfire gumbo might boil over into flames and skillet bacon may get charred to bits, potatoes rarely fail. Instant ā€˜taters are in your corner, nearly impossible to get wrong.Ģż

Thatā€™s why theyā€™ve been an integral part of the backpacking staple called ā€˜ramen bombsā€™ ā€“ a carb-loaded potato and noodle meal made by combining packaged ramen noodles, instant mashed potatoes, and spam. But if youā€™re not craving that particularly explosive meal, plain instant mashed potatoes are just fine. Theyā€™re more than fine, theyā€™re spud-tacular.

ā€œAs a backpacking food, instant mashed potatoes have a lot going for them,ā€ says Backpacker editor Adam Roy. ā€œThey’re cheap, widely available in grocery stores, and easy to rehydrate with any or no stove. Plus, they’re versatileā€“you can use them any number of ways!ā€

Peeling Back the Years: History of Instant Mashed Potatoes

Attraction to convenience foods spurred (now known as Frenchā€™s) to bring flash-dried mashed potato granules (that can be used for binding in recipes, breading, and color enhancer) to the market in the 1950s. Though initially made for commercial purposes, potato granules became a staple food for , as they had a long shelf life and were easy to rehydrate.ĢżĢż

Shortly after, food scientist Edward Asselbergs created potato flakes that, when doused with hot water, broke down and became smooth, fluffy mashed potatoes. This is what youā€™ll find in grocery stores across America, and what weā€™re testing today for our compilation of the best instant mashed potatoes for camping.Ģż

Testing the ā€˜TatersĢż

To test whether or not these instant potatoes were camp-worthy, I had a few requisites. I had to be able to make these potatoes with one cup (), one fork, and boiling water. Thatā€™s it. This makes this review fairly different from others, as most instant mashed potato recipes call for butter or milk. But when camping, you might not have the luxury of packing perishables like milk and butter. I used a to boil the water, but you can also use a JetBoil or regular pot over a campfire.

Preparation: While each instant mashed potato has a different serving size, thus different measurements, the basic instructions I followed for each brand was to boil water, add flakes, and stir.

Hot Potato Meter

Tater-ibile

OK – small fry

Getting totter!

HOT, HOT POTATO!

First Place

, $1.05 for 4 oz.

I wasnā€™t expecting my favorite instant mashed potatoes to come from an ALDI brand Iā€™d never heard of before, but here we are. Even among the potato goliaths ā€“ Idahoan and Hungry Jack ā€“ these instant potatoes whipped up into peaks almost immediately after I added boiling water. Unlike Hungry Jack or Idahoan, these instructions boast, ā€œJust add water!ā€ so the recipe was more suited for my water-only rule. The mashed potatoes were pre-salted to perfection and produced smooth, fluffy mashed potatoes.Ģż

Runner-UpĢż

, $1.44 for 4 oz.

These Idahoan potatoes, for some reason, had the most clumps out of all the brands I tested ā€“ but I wasnā€™t complaining! The clumps werenā€™t uncooked flakes, but the kind youā€™d get when making homemade mashed potatoes, so I thoroughly enjoyed them. There was definitely a strong presence of salt, but not enough where it was unbearable. It just made me a tiny bit thirsty.

Third

, $1.98 for 15.3 oz.Ģż

Though unsalted, these potatoes were ridiculously smooth. It took a bit more vigorous stirring to get the fluffy consistency I wanted, but then again, maybe itā€™s because Hungry Jack is meant to be made with lots of milk and butter. Even still, with just water, I enjoyed these instant mashed potatoes. One thing to note is that when I let them sit for a few minutes, they did get very stiff. So this might be best for personal portions, rather than making a bunch of potatoes for you and your fellow campers.Ģż

Bonus Round

, $1.39 for 4.6 oz.

While these arenā€™t instant mashed potatoes, I couldnā€™t resist throwing a different style of starch into the mix. While the julienne potatoes took fifteen minutes to cook (compared to the instant mashed potatoes, which took mere minutes), the wait was worth it. The potato shreds were tender, cheezy (thanks to the cheese powder that comes with the box), and hearty.Ģż

Honorable Mentions

, $4 for 16 oz.

Iā€™m normally a huge fan of Bobā€™s Red Mill – I eat the brandā€™s oatmeal almost every morning. However, in the realm of camping, these instant mashed potatoes gave me some trouble. Even using the proper water-to-flake ratio, the potatoes went rock hard on me minutes after cooking them. My fork was sort of like the legend of the sword and the stone ā€“ stuck. But, I will say, I attempted a second round of Bobā€™s Red Mill Potato Flakes on my kitchen stove and had great results. What went wrong in the camping trial? I canā€™t say.Ģż

The post Best Instant Mashed Potatoes for Camping, Ranked appeared first on ŗŚĮĻ³Ō¹ĻĶų Online.