Food & Drink

Wild game is popping up everywhere, from Joe Rogan to the diet plans of top athletes. But its emergence in American culture is more nuanced than celebrity exposure; it’s at the very heart of an American food revolution.

At StarWalker Organic Farms, Jason and Kristina Walker are building better meat from healthier soil, raising organic beef, pork and chicken outdoors and keeping control from pasture to package.

Chef Grant Morgan shares what it takes to cook rattlesnake at Fort Worth’s Rattle Battle, where chefs, bull riders and adventurous eaters meet.

As America marks its 250th birthday, few brands are as synonymous with the USA as Old No. 7 as we take a look at what makes JD so iconic.

Hook & Barrel reviews Winchester’s new Kentucky Straight and Double Oaked Bourbons, exploring how the iconic American brand’s 150-year legacy translates into the whiskey world. From smooth cocktail-ready character to richer double-oaked complexity, we taste both new offerings and share a favorite bourbon cocktail recipe to try at home.

Wild game restaurants are earning Michelin attention and serious road-trip buzz. From Plymouth to Tokyo to Texas, these six tables prove venison and boar belong in fine dining.

Our field-tested tips explain where to look for morel mushrooms, how to train your eyes to find them, and why safety comes before the frying pan.

Chef Michael Hunter's Duck Wings with Maple Hot Sauce recipe will make you forget all about chicken wings

You've got some delicious brown trout but don't know what to do with it? The Hunter Chef's got you covered.

The Antler Kitchen and Bar’s Michael Hunter (The Hunter Chef) provides savory tips for outdoor cooking to make your wild game sing.

When Jason Walker's not raising Regenerative Organic Certified beef and pork, he's hunting blacktail in the Marble Mountains.

Wyoming Whiskey is about more than just bourbon. It embodies everything about Wyoming's great outdoors—just ask former NY lawyer David DeFazio.

Hi Mountain's kits take the guesswork out of making perfect wild game sausages at home.

A dry, irreverent take on Canada’s legendary politeness, strange city names, hockey heartbreak—an affectionate roast of America’s nicest neighbors.

A moose pot roast cooked in a cast iron Dutch oven was a staple of American settlers' diets. And it still tastes as good today.

Bear meat gets a bad rap, but when you get past the myths and learn how to cook it, a bruin loin like this is absolutely delicious.

If you have a venison roast in the deep freeze from last season, break it out for this recipe. It will impress more than a turkey or ham.

Put on your parka, because these are the five best ice bar destinations in the entire world, and they're all extremely cool.

Aliceson Bales wrote the Bales Farms Cookbook after Dolly Parton told her to go for it. Here's three of her recipes.

You don't need any bacon or extra fat to keep this meatloaf moist every time.