Food & Drink

The Rundle Bar's delicious sips draw inspiration — and ingredients — from the great outdoors.

Chef Lance Lewis of 'Tagged Out Kitchen' uses a classic culinary education to elevate and educate others about wild game.

Smoked ice adds slow-building, real wood-smoke flavor to an Old Fashioned or Bloody Mary. The grill and cocktail experts behind Vindulge explain how to make it.

Chef Bri Coelho walks us through how to make a better Thanksgiving meal, and she makes it easier in the process.

Hook & Barrel's Lisa Kadane breaks down the fascinating history and enduring popularity of eggnog, followed by two recipes for the drink.

The 'Feast of the Seven Fishes' is a Christmas eve classic for many families. Hook & Barrel breaks it down with Angelo Peluso.

If the innovative 'WildCheff' Denny Corriveau is in the kitchen, you're in for a delicious and delightful meal.

Wild meat is a consuming passion for the famous British Chef Mike Robinson.

Uncle Ted waxes poetic about gamey venison. His conclusion? Well, read on to find out.

You can thank transatlantic travel for the original Irish Coffee. And we went all the way to Foynes for the recipe.

It doesn't just have to be jalapeño dove poppers on the plate. This option from Chef Atkinson offers a different — and may we say — elevated option for all the dove breasts you'll be processing this fall.

Meat Your Maker Grinders are some of the best in the business. And right now you can get Meat! equipment on sale.

In the middle of a Maui Gold pineapple field on the fertile flanks of the Haleakalá volcano, planted rows of the king of fruit stretch to the horizon. As far as the eye can see, plump yellow pineapple bodies with spiky green crowns sit on thrones of sharp, sworded leaves.

Matt Bolus isn’t your average Southern BBQ guy. The Nashville, Tennessee, restaurateur has built a unique offering and a national following with the 404 Kitchen, a restaurant where the most important influence is the outdoors and the wild bounty of the southeast.

There’s a reason Captain Jack Sparrow, a pirate portrayed by Johnny Depp in the Pirates of the Caribbean film franchise, is always holding a bottle of rum, and slurring his speech—those swashbuckling, anti-hero mariners of yore loved a good buzz.

With 18 venomous spines and an ability to float fearlessly, lionfish look more formidable than edible. But as Chef Irv Miller knows, there are tender filets under that tough exterior.

The Mint Julep and Kentucky Derby go hand in hand, but do you know how to make the perfect bourbon cocktail?

There are few things finer in life than enjoying the fruits of a hunt, or in this case, the meat of a hunt. But to wash it down with the wrong liquor is unforgivable.

Andrew Zimmern shares his outdoor cooking tips and the ingredients that will 'change your life'!