It used to be that there were three kinds of pizza: the frozen variety, those that arrived via delivery, or pies ordered and eaten at a restaurant. A small sliver of the pizza-loving population made their own, but that was an anomaly.Ģż

But, now, with the proliferation of affordable pizza ovens, the average home cook can eschew the frozen pie and easily fire up an artisanal one.

Piggybacking on the sourdough starter craze, homemade pizza has become downright trendy. And I have jumped on the bandwagon. My pizza journey began when I tried to parlay my sourdough skills into crave-worthy pies at home and found it easier said than done. This led to a nearly four-year exploration of making pizza, which included six different pizza classes across Italy.Ģż

If Iā€™ve learned one thing from my journey, itā€™s that amazing pies are most often born from pizza ovens. In order to achieve that crispy, cooked-to-perfection finish everyone dreams of, a pizza should be fired between 900Ā°F and 1,200Ā°F. This can only be achieved in a proper pizza oven, because home ovens max out between 500Ā°¹ó and 550Ā°¹ó. While you can certainly make serviceable pizza at homeā€”especially if you have some good specialty toolsā€”I donā€™t believe you can make exceptional ±č¾±³ś³ś²¹.Ģż

Thankfully, thereā€™s a wide range of home pizza ovens that come in electric, propane, natural gas, and wood-fired options. Some are small enough to tote around, while others are a solid addition to the backyard and patio. I tested some of the best to help guide you to your pizza ideal.Ģż

The Best Pizza Ovens of 2023

Best for Camping

, $499

Gozney was one of the first to make pizza ovens for the home cook, and they do it about as well as it can be done. The Roccbox is one of my longtime favorite ovens, with serious power in a compact and uber-portable package. It has the option to be dual fuel with a quick exchange of the twist-off gas burner with the wood burner. The silicone exterior stays cool to prevent burning, and an exterior temperature gauge is accurate and easy to read. The Roccbox is simple to unpack and set up, and for max portability, it has a great wide Velcro sling with a handle. The stone needs curing ā€“ the curing process for the Roccbox is really simple, it just involves following the heating time instructions on the box, and takes about 30 minutes to complete. Once the 30 minutes is up, the stone is fully cured and the unit is ready to cook your first pizza. Once cured, youā€™ll only need to heat the unit for about 15 minutes before cooking.Ģż

The Roccbox also has a limited-edition oven collaboration with chef and forager . The oven is a gorgeous sage green and has Leoneā€™s logo on it. Itā€™s the same price as the regular Roccbox, but I have to say, the color hits me where I live.Ģż

Best for a Crowd

, $599

The ooni brand was the first at-home pizza oven I heard of. When it comes to serving a crowd, we love the Koda 16. This unit uses propane or natural gas and can cook 16-inch pizzas, which is great when you have a lot of hungry mouths to feed. This was the easiest set-up of any unit I tested, as it’s out of the box and heating in under 10 minutes. While itā€™s a two-person setup (the legs do not lock and the size makes it a bit unwieldy to set up alone), once in place, you can start rocking pizzas super-fast since the stone needs no curing. The oven yields truly spectacular thin and thicker crust pizzas. Ooni also makes some of our favorite accessories, though none of them come with the oven. The peels and IR temp gun are worth purchasing separately, and Iā€™m obsessed with ooniā€™s pizza topping station (see ā€œThe Best Pizza Accessoriesā€ below).

Best on a BudgetĢż

, $349

You might be surprised to see the wood fire pit company offer a propane-only pizza oven, but it makes this list because of the easy-to-setup. Unlike other Pi ovens that are dual fuel, the Solo Stove Pi Prime is propane-only, so it’s less expensive. But this doesnā€™t mean the company skimped on function. This oven made pies equal to any of the more expensive ones I tried. I loved the wide opening for launching and turning, and though there are a couple hot spots in the back, theyā€™re pretty easy to avoid. The oven worked great for both Neapolitan and thicker crust pies, producing good leoparding with some welcome char and fabulous pepperoni cups. Itā€™s also crazy fastā€”one pie was done in barely a minute. Beyond its cooking capabilities, the oven is light and portable, making it a good choice for traveling. The company also has a available to expand versatility for other foods.Ģż

Best for a SplurgeĢż

, $1,999

If youā€™re serious about pizza and are willing to invest in a more permanent oven setup for your backyard or patio, the Gozney Dome is my splurge pick. And I do mean a splurge, because this gorgeous baby clocks in at nearly two grand. But if youā€™re more than just an occasional pizza hobbyist, the price is unequivocally worth it. The oven has dual fuel for propane or wood burning and accessories like a , a steam injector, and a space for artisanal breads. It comes with a digital display and two food probes, making it versatile for foods beyond pizza. This oven can accommodate 16-inch pies, and we highly recommend the stand it comes with for extra stability. All in all, the Gozney Dome consistently made the best pies of any unit I tested. This is due to the size, the ease of launching and turning your pizzas, and the accessories that allow you to specialize the unit for specific types of pizza. This is the one to write home about.

Best for Backyard

, $549

There are several reasons to recommend this unit from Halo, but what stands out most are the features that the other ovens on this list donā€™t have. A propane-only unit, the Halo Versa 16 is the only oven I tested that comes with adapters for both 20-pound and one-pound propane tanks. Itā€™s larger than the Roccbox, and a bit unwieldy to carry, making it a good permanent fixture for the backyard. The first unique feature of the Halo Versa is a rotating stone, which eliminates the need to hand-turn your pizzas. Also, the booster burner under the stone helps get some good bottom crust crisping. Itā€™s a good idea to have the deck spinning while you preheat the oven, or youā€™ll have a stone thatā€™s half hot and half cold. Once I got the turntable going, the stone evened out and the pizzas were grand. Stop the spin to launch your pizza, then restart once it is in there. My pizzas cooked fast and well, with good leoparding and just the right amount of char. And not having to turn them makes it great for families who have younger folks who want to help cook, because once launched properly onto the stone, it is a simple unit to use.

The reasons we prefer this for backyards are two-fold: Since itā€™s so big, you must use the Halo Versa on a stable surface with excellent lighting. Launching pizzas onto the stone needs to be precise or you risk dumping part of your pie into the ovenā€™s inner workings. Additionally, the top lid is hinged and pops open for easy cleanup so you can fire it up on the regular.Ģż

Note that this oven takes some finesse to assemble and was the most laborious unit we put together. It took nearly an hour from opening the box to heating, and requires two types of batteries (neither of which are included) and a screwdriver of undetermined gauge. However, once assembled, the oven fired up quickly and made great pies. There is a cover available, which is recommended for storage. But take care when putting the cover on, it is easy to accidentally hit the turntable button and set it spinning.

Best for a Woodburning Experience

, $549

While many of these ovens have an option to switch from wood or propane, the Bertello is the only one that uses both simultaneously. An easy-to-load box at the back of the unit works with the Bertello wood kindling splits. You preheat the oven with propane, then drop in some wood and let the magic begin. This produced pizzas on par with our favorite ovens, with a little woodsy flavor. The propane burner is underneath the ovenā€™s deck, so you technically can get a ripping hot stone without adding wood. But with it, you get a gorgeous rolling flame across the top, adding surface char and terrific flavor. Be forewarned, this unit gets really hot, so while you can do those 90-second Neapolians, thicker crust pizza requires lowered propane so you donā€™t get a crust thatā€™s burnt on the outside and raw in the middle. This is the unit we would pick if you most want to cook things in addition to pizza like steaks, chicken, or vegetables. If you crave wood-burning flavor, we cannot recommend the Berrtello Grande enough.Ģż

The Pizza Oven You Never Knew You Always Wanted

, $999

When you think of Denmark, your first thought probably isnā€™t pizza. But Witt is about to change all of that. The companyā€™s new pizza ovens are just hitting the U.S. market after winning four design awards in Europe. I was one of the first to test these gorgeous ovens stateside, and it was love at first pizza oven. The propane-only unit has two burners: a U-shaped one that runs around the interior perimeter for even heating and cooking and a booster burner underneath the deck to heat the stone. But itā€™s the turntable stone that makes all the difference in cooking exceptional pizzas. At the press of a button, the center of the deck turns slowly to perfectly cook pizzasā€”no additional help from you needed. And unlike the Halo, there is still a full stone, so thereā€™s no chance for accidental slippage. You donā€™t need to have the stone turn to cook your pizzas, and the booster burner has its own control, so if you prefer those floppy in the middle Neapolitans, you can leave it off. A 16-inch pizza cooks in 90 seconds for thin crust and 3 Ā½ minutes for thicker crust. You can also use a cast-iron pan to cook other things, which works well with the spinning deck. If you donā€™t feel like the turntable deck is a must-have, Witt has a traditional one for $749 that has all the other same benefits. Both are currently available on and will be available directly on the company website in the coming weeks.

How to Make a Homemade Pizza

While a pizza oven is a feat of incredible engineering, delicious pizza requires more than just a medium to bake it in. When you begin making homemade pizza, itā€™s nice to have some guidance. These are the top takeaways from my time learning the art of pizza-making in Italy.

1. Buy Pre-made Dough

First and foremost, you do not have to be a great crust maker to be a great pizza maker. Grocery stores sell perfectly good raw pizza dough, and many local pizzerias are happy to sell you their dough as well. Do not feel that you must go down the rabbit hole of doughmaking to have a wonderful homemade pizza. Having said that, if you do want to make your own, using actual , which is specially milled for pizza and pasta making, will make a major difference in flavor, texture, and elasticity of the dough. Companies like Caputo and Molino Grassi are widely available in grocery stores and online. If you cannot find Italian flour, King Arthur Bread flour is always dependable.

2. Encourage Stretchy Dough

Dough will stretch better if it has rested at room temperature for at least a couple of hoursā€” potentially longer if itā€™s a cold day. If you roll dough instead of stretching, you may want to use a to prevent pie bubbles.Ģż

3. Bigger is Not Always Better

Though your oven might accommodate a 16-inch pizza, smaller pies are much easier to maneuver. Err on the side of 10- to 12-inch pizzas until you get the hang of launching and turning your pies.

4. Use Flour for Better SlidingĢż

In pretty much all cases, straight old plain flour is the way to go for moving pizzas onto peels and into ovens. Donā€™t use semolina and cornmeal, as theyā€™ll burn and smoke instantly. Semolina and cornmeal are great for home ovens, or pies that bake in or on pans, but if your pizza is going to cook directly on the deck, flour is the move because it allows easier sliding. One thing to note, however, is that just because a peel came with your unit, doesnā€™t necessarily make it the best peel for you. Feel free to mix and match between brands to get the ideal setup. (See The Best Pizza Accessories below.)

5. Donā€™t Pile on Toppings

It might be hard to restrain yourself, but minimize toppings when you can. Overloaded pies are hard to launch and might slop over onto the stoneā€”which is difficult to clean. A thin coating of sauce and a mere scattering of toppings generally works best. Speaking of sauce, pre-cooked sauces do not do as well in pizza ovens compared to sauces that are made with canned tomatoes. Save the cooked or jarred sauces for pizza in your kitchen oven.Ģż

For pizza ovens, I recommend the sauce I made at the in a class with one of their most famous pizzaiolos, Davide Civitiello. (See Must-Have Recipes for Homemade Pizza below.)Ģż

6. Adjust Heat for Different Style of Pizzas

If youā€™re doing Neapolitan-style pizzas, which have a bubbly crust rim but a softer middle, crank the heat up as high as possible and move the pizzas a quarter turn every 12-15 seconds to cook evenly. For pizzas that have thicker bottom dough, or if you want a crisper crust that stays firm when you pick it up, heat the unit super-hot to get the deck ready, but then turn the flame down before you launch your pizza. This will minimize burning the rim and toppings while the bottom cooks through. In general, Neapolitan pizzas will cook in about 90 seconds to 2 minutes; thicker pies closer to 3 Ā½ or 4 minutes.

Whether your unit has an external temp gauge or not, you will want an infrared thermometer gun. The deck temperature is as, if not more, important than the ambient heat. Be sure to check the temp of your stone in a few places so that you can anticipate hot spots.

7. Be Patient When PreheatingĢż

You will almost always want to let the oven preheat longer than the manufacturer states. Thirty minutes seems to be the sweet spot for all propane units. The exception to this is if youā€™re working with premade pizzas, which generally take 15-20 minutes to bake. You can cook pre-made pizzas or pizzas made with store-bought cooked crusts in all of these ovens very successfully. Thaw frozen pizzas overnight in the fridge, as cooking from frozen risks thermal shock to the stones and they can crack. Heat your unit on the low setting and for less time than for truly raw pizzas and keep them turning to prevent burning. In all of these cases the crust is cooked or par-cooked and you are mostly warming it through and crisping and cooking the toppings, so if you see the edges start to burn, use the peel or turner to lift it up off the deck to finish the toppings.

Must-Have Recipes for Homemade Pizza

Pizza Sauce

Sometimes the best pizza sauce is also the simplest. My recommendation is this: For every four pizzas you want to make, take one 15-ounce can of whole peeled canned San Marzano tomatoes, crush by hand, and season with salt and pepper. Thatā€™s it. Thatā€™s the whole recipe. And yes, splurge on the fancy San Marzano DOP tomatoes. Their natural sweetness and the wonderful texture make a major difference, as they are less watery and have fewer seeds than other tomatoes. It should just taste like a bright, fresh tomato enhanced with seasoning. When you first start, resist the urge to zhuzh, youā€™ll be amazed how well this works. But obviously, if you want to add things like red pepper flakes for heat, or some dried herbs for depth, follow your intuition.

Pizza DoughĢż

As I mentioned, there is perfectly good quality pre-made pizza dough available pretty much everywhere these days, and even some good frozen options. Having said that, there are some simple doughs that anyone can make without difficulty. My favorite is a two-ingredient recipe. I combine equal parts by volume of whole milk Greek yogurt and self-rising flour. The natural acidity of the yogurt activates the leavenings in the flour and you get an easy-to-work-with dough that is great for any pizza or flatbread, with some tang that imitates sourdough. You will have to roll this dough (not stretch) and it doesnā€™t rise. For every 10-12 inch pizza, youā€™ll need Ā½ cup yogurt and Ā½ cup self-rising flour. (You may want to also add a pinch of salt.) Multiply up as needed.

Pizza Dough for Camping

If you want to make a batch of dough while out on the trail, you can make this dough in a bag. Youā€™ll need 2 Ā½ cups of flour (all-purpose will work, but seek out Italian 00 flour if you canā€”Caputo and Molino Grassi are both brands that are available stateside), 1 Ā½ teaspoons of fine sea salt, Ā¼ teaspoon of sugar, and a packet of yeast. Put all your dry ingredients in a gallon Ziploc bag. Give it a shake, then pour in 1 Ā¼ cups lukewarm water. Close the bag and mush around until you have a cohesive dough. Set aside for 30 minutes to 2 hours, then remove from the bag, give a quick knead on a lightly floured surface, and mold into two to three balls for your pizzas. This dough works best when rolled versus stretched.

The Best Pizza Accessories

Here are my favorite tools and accessories for killer pizza at home.Ģż

Peels: a tool that allows you to slide a pizza into an oven without burning yourself.

I really love the perforated peel for most of my pies because it slides well and comes with both short and long handles. For another solid peel, makes one of pressed wood that is dishwasher safe.

Turner: a tool that can pick up the pizza and rotate it while it cooks.

Again, has my pick for the best turner. Itā€™s pretty much identical to the ones I learned with in Italy, and comes in two lengths, so you can pick the one that best fits your needs.

IR Thermometer: an easy measure of heat that uses a lens system so you donā€™t have to stick your hand into the oven with a thermometer.

I like the IR gun because itā€™s accurate, fast, and small enough to fit in my apron pocket.

Prepping Tools: any tool made to prepare pizza dough or toppings.Ģż

dough containers make prepping and storing those perfect dough balls super simple. As silicone molds with lids, they keep your dough round, and the balls are easy to pop out.ĢżĢż

is another one of my favorite tools. It has two large and four small containers for your sauce, cheese, and toppings, and has seal-tight lids for storing in the fridge. The tilted holder keeps everything at the perfect angle for fast pie prep.Ģż

Baking Steels and Stones: flat sheets or plates that improve your ovenā€™s evenness of heat.

If you donā€™t have a pizza oven, you can use the on your grill, kamado, or in your kitchen oven. And, to go along with that, makes my favorite baking stone.

Cutters: a tool to precisely and finely cut your ±č¾±³ś³ś²¹.Ģż

There are three ways I like to cut my pies, depending on the style. For large pies that cry out for wedges, I lean on the . It can handle the big boys easily and quickly. When I want to cut into thinner slices or squares, I really love this Pizza Roller, which is also a useful tool for general pastry work. And for thicker pizzas, focaccias, and flatbreads, I love the Ciselier shears, which make fast work of slicing any size of piece, and come apart for easy cleanup.Ģż

Skillet: a type of frying pan with a deep base, used for cooking your pizza toppings.Ģż

Cooking in your pizza oven requires cast-iron accessories. I love this with double loop handles, which can take on a spatchcocked chicken, a pile of fingerlings, or a perfect paella. Safe for temps up to 1,000Ā°F, itā€™s a versatile skillet for your kitchen or your pizza oven.

Serving Tools: any tool used to serve your ±č¾±³ś³ś²¹.Ģż

When it comes to serving your pies for a crowd, I love a gorgeous presentation. The Stella Falone is visually stunning and you get a great to put underneath. I like that it can show off a large pizza or flatbread and still have room to wrangle little bowls of parmesan, olive oil, oregano, or red pepper flake shakers. If you want a round server to highlight your pie, try the natural wood server from Crate & Barrel, it comes in four colors and can hold up to a 16-inch pizza. And, finally, if youā€™re serving individual 10 or 12-inch pizzas, that classic from Homer Laughlin has a 12-inch plate in a variety of their fun colors.

The post We Tried All the Pizza Ovensā€”Here Are the Ones We Liked 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.

Snacks are, in our opinion, essential to a happy, healthy hiking routine. Fueling is so important for a long day of elevation, tricky terrain, hot sun, and messy trails. Thanks to Amazon Prime Day, there are tons of great deals on our favorite hiking snacks that will set you up for success on your outdoor excursions.

KIND Cereal Breakfast Bars

Originally: $16.99, Prime Day Deal: $12.74

These KIND breakfast bars are great to quickly grab in the morning before a hilly workout. Granola bars can often be a hit or miss, but these are sweet without being packed with additive sugars, and nutritionally up-to-par without having the tough texture of tree bark. They also donā€™t fall apart when you bite into them, which wins big bonus points for us. You can typically get these at any grocery store, but the Prime Day deal is hard to pass up.

Lemon Perfect

Originally: $24.96, Prime Day Deal: $19.97

Lemon Perfect replicates water infused with fresh fruit, which is perfect if youā€™re sweating it out on top of a mountain and want ā€“ no, need ā€“ something refreshing. These drinks arenā€™t super sweet, but they still have enough flavor to keep things interesting. Plus, you get a dose of potassium that will help with hydration. Electrolyte drinks arenā€™t absolutely essential for hiking, but for those extra sweltering days, itā€™s nice to have on hand.

The Only Bean Crunchy Roasted Edamame

Originally: $28.97, Prime Day Deal: $24.62

You might think itā€™s best to avoid salty foods when hiking out in the sun, but these Only Bean Roasted Edamames are crunchy and savory without making your mouth parched and dry. What makes these bean snacks a home run for us is the fact that they arenā€™t coated with powder or salt, so your hands wonā€™t get sticky while you walk and hike. A word of warning, though, you will lose a bean or two as you walk. Live and let learn.

Black Forest Juicy Burst

Originally: $9.48, Prime Day Deal: $7.58

If youā€™re a long hiker or trail runner, you might be familiar with gummies. Black Forest Juicy Bursts are ideal for those tough excursions where you want a quick digesting snack with a pop of sugar for energy. You might want to pack two or three bags, though, because one isnā€™t really enough to satiate. NOTE: One of our editors kept these in her hiking backpack in Coloradoā€™s 90 degree heat and they ended up fusing together to form a sort of fruit leather bar that still tasted good. No complaints there.

Celsius Sparkling Fantasy Vibe

Originally: $21, Prime Day Deal: $14.70

show that caffeine can help boost your endurance, which is why Celsius can be great before a hike. This Sparkling Fantasy Vibe flavor tastes like mandarins and marshmallows, which is (surprisingly) delicious. Celsius can be a little pricey compared to a to-go flask of coffee, but 30% off is enough to catch our attention. Tip: If youā€™re not a fan of sparkling drinks, try the un-carbonated Celsius Mango flavor instead.

The post Best Hiking Snacks for Amazon Prime Day 2023 appeared first on ŗŚĮĻ³Ō¹ĻĶų Online.

Every year when mid-June rolls around, I see a surplus of Fatherā€™s Day gift guides that boast the latest and greatest grilling tools, lawnmowers, drill bits, and corny mugs reading, ā€œGo ask Mom.ā€ While those are great for a certain type of man, thatā€™s simply not my dad.Ģż

My dad likes to cook out occasionally, but he doesnā€™t captain his grill with the same fervor as a grill master. And while he enjoys summer burgers and hot dogs, his culinary skills donā€™t begin and end behind ā€˜Ole Reliable, our beat up grill. His role isnā€™t simply to monitor the meat at a cookout and make dad jokes while passing out cold beers, but to provide nourishment, adventure, and love.Ģż

Even though he’s not the most skilled chef (sorry, dad) with tons of cooking knowledge, he’s has taught me more about food than anyone else. He’s shown me the rare and beautiful balance of enjoying delicious meals while focusing on the healing, nutritious aspects of food. Not only that, but he practices lifelong learning by constantly improving upon what he knows about nutrition and introducing new foods with such genuine enthusiasm. Best of all, my dad makes cooking the most simplest of meals an experience. To him, taking the time to slowly and carefully chop a bell pepper into near perfect slices is not only a key part of the process, but I can tell he enjoys it. When he’s cooking, he’s cooking. He’s not rushed to get everything onto our plates, almost like he doesn’t want the experience to be over. I think that’s something I’ve learned from him and applied to life in general.

*Sniffle.* Is someone cutting onions? Goodness.

Someone like that is pretty unique and deserves a gift heā€™ll actually use. Gone are the days of watching him fake excitement over a rubber handle grill brush, underwear with steaks on them, or an apron that says, ā€œShhh Itā€™s Grilling Szn.ā€Ģż

Matchaful Black Bamboo Whisk, $69

My dad is a big matcha guy. He drinks it not only for the caffeine, but for its high antioxidant count, and heart-healthy nutrients. Plus, he loves to take an extra five minutes out of his morning to enjoy the routine of whisking his tea. Matchaful hand-crafts its whisks from Japanese bamboo that is cut, dried for a full month, and shaved down until it has bristles. My dad is the kind of guy who would appreciate the sort of time and effort it took to make a kitchen essential he uses every morning.

Made In Non Stick Frying Pan, $129

In addition to his daily matcha, my dad makes eggs every morning (and whenever the time arises), but his pan is in bad shape. The bottom is scraped, burnt, gouged, and quite frankly, pathetic. He deserves a durable, non-stick frying pan with a stainless steel base, but itā€™s something he would never buy for himself.

HOLOS Overnight Muesli, $65.04 for a 12 packĢż

After eating a sample of this HOLOS Overnight Muesli ā€“ a blend of rolled oats, seeds, nuts, and dried berries soaked overnight ā€“ my dad was hooked. He was telling everyone and anyone about this muesli. (Which, by the way, is packed with 20 grams of plant-based protein, 13 different vitamins and minerals, and CFU probiotics!) This is a great Fatherā€™s Day gift, as the individual packets are on the pricier side. My dad never splurges on himself, so Iā€™ll do it for him.

Wonder Valley Olive Oil, $36

Rated by New York Magazine as one of the best finishing olive oils on the market, Wonder Valley Olive Oil would be perfect for my dadā€™s daily spinach, walnut, and blueberry salad. This is his staple meal, and he always eats it with a slice of whole wheat bread. For those who love olive oils, you know how fun it is to try different varieties. Wonder Valley has been described as buttery, peppery, and dynamic, which sounds like it would be perfect on Dadā€™s salad!

Happy Dad, $17.99 for a 12 pack

Believe it or not, my dad would often rather have a refreshing seltzer over a beer. In flavors like lemon lime, black cherry, pineapple, and watermelon, Happy Dads are tasty but arenā€™t overwhelmingly sweet like other seltzers can be. Heā€™d love sipping these on the patio while not grilling. Plus, heā€™d get a kick out of the name.Ģż

Nulaxy Dual Folding Cell Phone Stand, $8.99

Often when my dad is cooking, he tries to multitask by watching a movie, listening to a podcast, or FaceTiming. This often leads to him trying to set the phone up on a flimsy salt shaker or accidentally setting it in a dollop of sour cream, butter, or egg thatā€™s gotten on the counter. As simple of a gift as this cell phone stand is, heā€™d use it all the timeā€”and never would his phone be sticky or yolk-covered again.

Speed Steel Pizza Plate

My dad is the pizza guy. Open his fridge on any given day of the week and you’ll find a package of pizza dough, ICOE (In Case Of Emergency). It’s not just about the taste of the pizza, it’s about the ceremony for him. He’ll set the mood with some music, pull out all the fixings for pizza (Ć  la dad means mozzarella cheese, peppers, pepperoni, and black olives) and take his sweet old time placing each ingredient in its place. I swear, he organizes the olives. To meet this decorum, a Speed Steel plate (also called a pizza stone) absorbs heat and retains it the same way a brick oven would. This allows for a crispier crust and even bake.

Saffron Crocus Bulbs, $12.99 for 12 bulbs

My dad loves turmeric because of its benefits and uses it on everything. In the past he’s grown it himself, harvesting the roots and shaving it down into powder. He’d love to grow a different plant like saffron, which has been shown to improve mood (it’s often called the sunshine spice) and contains cancer-fighting properties. Part of the gift is that he gets to expand his cooking experience and not only reap saffron’s nutritional benefits, but enjoy the process of cultivating and watching it grow. Note: While saffron is best planted in the fall, you can also start to grow it in an indoor pot.

The post My Dad Loves Food; Here’s What I’m Getting Him for Father’s Day appeared first on ŗŚĮĻ³Ō¹ĻĶų Online.

Brad Leone might have come of age as ā€™s test kitchen manager, but YouTube is where the chef-outdoorsman has really made a name for himself (See: ). Known for his off-the-cuff, breezy approach to cooking and grilling (look Ma, no shoes!), Leone has garnered a fan base that is far less about the polish of the finished dish and more about the experience of cooking, grilling, foraging, fish, clamming, orā€¦ you get the picture.Ģż

Today, Leoneā€™s influence widens even further with the launch of his own and two more shows: Makin’ It! and Local Legends. To debut the projects simultaneously is oh, so Leoneā€”when he does something, he does it big. The unrelated shows will, respectively, tackle the science of cooking and the commingled adventure that is food, culture, and community. For anyone familiar with Leoneā€™s zany style, neither will feel like a conventional cooking or food show.

Given Leoneā€™s penchant for the outdoors, itā€™s no surprise that the shows are timed with the launch with the summer grilling and camping season. Leone spends a lot of time in front of a grill and over a cooking fire, and he surely has an arsenal of tools. These are his must-haves:

1. Long, simple all-metal tongs. They neednā€™t be expensive, but they should be heavy-duty enough to pick up whatever needs picking upā€”grilling grates, red-hot coals, heavy pot lidsā€”and, of course, dinner. A good pair of tongs will last you, but all the better if you have a variety of sizes to choose from. We recommend the .

2. All three sizes of the ā€”a tool for every type of food from whole fish or veggies to burgers. A sharp-edge tempered steel spatula is the tool of choice. Shameless plug aside ( to design a line of cooking tools), these flippers will quickly become indispensable.

3. Steel wool. To clean gunked-up grill grates, cast-iron skillets, really anything that needs a good scrub. To avoid bristles shedding, you need only apply slight pressure. Rinse (including the inside of the lid) and thoroughly dry.

4. Mini leaf blower. This helps if using fire (it helps get wood or charcoal get there). All we can say is know your surroundings (and your local fire restrictions) before blasting the bejeezus out of a flame.

5. “ܲ¹ā€™a³Ł²¹°ł. Not a tool in the conventional sense, but this Middle Eastern spice blend (usually some combo of dried oregano, wild thyme, marjoram, sesame, sumac, and salt) is ā€œAn absolute workhorse that complements summer ingredients magically.ā€

The post Brad Leoneā€™s Summer Grilling Advice appeared first on ŗŚĮĻ³Ō¹ĻĶų Online.

National park rangers and wildlife biologists agree that when it comes to bears, if you’ve never lost food by suspending it in a bag high on a tree branch, it’s only because you’ve been lucky.

No matter how diligent a camper you think you are, you can’t always count on food being safe, even suspended high in the air. While proper food suspension can be efficient, it’s not always executed well. It takes a lot of work and know-how to nail down the right hanging configuration, and itā€™s easy to get wrong. The search for such a tree usually takes place late in the evening, or even in the dark. And letā€™s face it, after a long day of backpacking, itā€™s not unreasonable to assume that many (most?) people take shortcuts. Of course, in some areas (e.g. above treeline), proper hanging is impossible.

Ultimately, thereā€™s no bag that a bear canā€™t reach if itā€™s determined enough. And hungry bears are smart bears, deploying all sorts of cunning tactics to get to food, even recruiting their cubs to scoot out on limbs that they canā€™t reach themselves.

So whatā€™s a camper to do? Get yourself bear-resistant canisters (BRCs). These portable, hard-plastic food lockers have several advantages over traditional hanging methods.

Get the Can

BRCs, which can be purchased from stores like REI for $75 to $100 (depending on size), are a simple, effective way to keep human food safe from animals. Their hard plastic shells are slippery, making it nearly impossible for bears to get any grip on the can. Thus, they arenā€™t able to pick it up or crack open the container.

BRCs come in a variety of sizes and have become common among campers in bear habitat, and mandatory in many national parks. Anecdotal data from national parks and other public lands suggest canisters are more effective in protecting wildlife from getting into food than hanging. Thereā€™s even a testing process that helps consumers know how effective each container is: the Interagency Grizzly Bear Committee utilizes a rigorous process involving live bears to test cans and issue its IGBC certification.

Canisters are good for bears, since obtaining human food changes their behavior in detrimental ways. A good BRC, especially when lined with a garbage bag or other clean liner, helps reduce odors from wafting through the forest. (The liner also helps keep food dry.) A bearā€™s sense of smell is estimated to be 40 times stronger than humans; they are powerfully attracted to food and other scented items like toothpaste and deodorants, all of which should be safely stored in the BRC at night.

BRCs are obviously good for campers, too, since the chances of a bear being able to penetrate the durable shell are low, so the chances of you having food in the morning are high. Not only do bears have great difficulty penetrating the plastic, other critters like squirrels and mice cannot get inside. As a bonus, the BRC can double as a camp stool in a pinch.

One of our favorite BRCs is the . It’s stainless steel with three locks – impossible for bears to open. It’s easy enough to pack, but large enough to fit 2 1/2 days worth of food for two people. Plus, consumers say this BRC lasts years and years!

Carrying Your BRCs

The downsides of most BRCs are their weightā€”around two to three pounds when emptyā€”and the somewhat cumbersome shape and size. To address this, more than 20 years ago began making a bear ā€œcanisterā€ from advanced fabrics, containing kevlar and other hard-to-destroy materials called UHMWP (ultra high molecular weight polyethylene fabric).

Ursackā€™s design is considerably lighter and more malleable, and it shrinks in size as food supplies dwindle. The downside is that these bags, which must be tied with the provided length of high-tensile cord to a strong tree or branch (one more than five inches in diameter) so they canā€™t be stolen, are not approved for use in all national parks. (Check regulations at the park you intend to visit before you invest.)

Campsite ā€œHygieneā€

Just having a BRC at camp isnā€™t a foolproof solution. The canister does you little good if you donā€™t also take care in how you ā€œdesignā€ your camping area. The National Park Service recommends using a triangular configuration thatā€™s relatively easy to employ.

First, select where youā€™d like to pitch your tent. Always scan your surroundings for bears or signs of their movement in the area. Then, designate a cooking and eating area about 100 yards away and downwind from your tent (to prevent smells from wafting toward your thin-walled home).

Finally, equidistant to these two areas (to complete the triangle), store your food in the BRC. Make sure to flip the canister upside-down when stashing it for the night. This will prevent rain from seeping in.

Other tips for bear can usage include:

– Consider adding a touch of fluorescent paint or apply reflective stickers to the can so itā€™s easier to see at night

– Donā€™t stash a canister near a ledge or lakeshore, otherwise a curious bear may swat it into the abyss

– Donā€™t nestle a canister against rocks, roots, or other hard objects that a bear could use to damage the canister

– Sealed, freeze-dried food packages tend to balloon, which takes up precious space. Poke a tiny hole in the top of a few of the packages (ones you know youā€™ll use early in the trip) and purge the excess air to reduce volume.

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