We asked a 'Chopped' chef how to cook amazing food over a...
Chef and former "Chopped" contestant Mary Brent Galyean explains how to level up your campfire cooking game.
Kate Morgan
About Kate
Kate Morgan is a freelance writer living in rural Pennsylvania, where she's responsible for two sweet dogs and a handful of chickens.
Her work on science, travel, adventure, and good food and the people who grow it has appeared in USA Today, Popular Science, The Washington Post, Harper's Bazaar, Woman's Day, Saveur, and many others.
Kate loves to ski, kayak, hike, and climb, and is always looking for a new adventure.
Special Interests
Kate knows a lot about:
- National parks & wilderness
- Road tripping and "vanlife"
- Bourbon and burgers
Connect with Kate
Website | Twitter10Best Articles and Lists by Kate Morgan
What is a Scandinavian smorgasbord, actually?
The all-you-can-eat buffet has its roots in a classy Swedish holiday tradition. Get to know what makes a smörgåsbord, and where you can try it.
Why don't we roast chestnuts for the holidays anymore?
The American chestnut died out more than a century ago, but scientists are working to bring it back.
This is why we eat turkey on Thanksgiving
A roasted turkey, it would seem, is synonymous with the good ol’ USA. Except that it's actually not.
You've probably been eating fake cinnamon your whole life
Cooking with the authentic Saigon cinnamon or Ceylon is a game-changer.
How Pennsylvania Dutch country became America's saffron capital
Because of its obsession with the world’s most expensive spice, the region became known as the “Yellow Belt.”
Advertisement
Advertisement