More than 82 million people went camping in 2025, including 2.6 million first-time campers. Of those polled by Dyrt and Toyota, more than half say they prefer to navigate their adventures in RVs and trailers. Around the fire, their food choices range from familiar camping go-tos and fresh new takes on the classics.
One of the draws of camping is the nostalgia factor; getting back to the basics and remembering or trying to recreate the experiences of the past, passed down through stories. That’s especially true as the United States celebrates their 250th birthday this year. But today’s technology opens up new possibilities for campers their parents or grandparents didn’t have.
The biggest grouping of ages reported on the Dyrt 2026 Camping Report Presented by Toyota Trucks is 25-54. The report also notes 13.5 million campers are age 55 and older, and 6.2% are 64 or older. Younger campers tend to be simpler, while older campers are more likely to drive an RV with space and the financial freedom to purchase a fancier cooking setup.
Elevating camp cooking
If you have the resources, cooking at a campsite no longer needs to be just about convenience. The classics aren’t going anywhere. Hot dogs and marshmallows roasted over the fire on the end of a stick just feels like camping. But there’s no reason it has to stop there.
“Camping has always been about slowing down and enjoying the experience. We’re finding that campers are increasingly becoming more intentional about their cooking experience. It has become a core part of the experience, like cooking over the campfire or using the outdoor stoves or grills that campgrounds like KOA have on-site,” shares gear expert Andrew Straley, with Kampgrounds of America.
“A lot of campers are putting more thought into how they cook, how they set up their space and even how it feels to sit around the fire at the end of the day,” he adds. “We’re seeing campers expand traditional nostalgic meals to include new basics, like campfire chilli, an easy skillet breakfast or even cornbread baked by the fire. Campers are becoming more intentional about their experience, including what they eat.”
“While there will always be a place for simple meals, expectations have evolved and people are making food a core part of the experience,” points out Kara Thrift, marketing manager at iKamper. “Campers are bringing the same standards they have at home into the outdoors. That means fresh ingredients, balanced meals, and more diverse cooking styles. It’s not uncommon to see full multi-course meals being prepared at camp now, just with a more streamlined approach.”
“Cooking steak at a campsite is no longer unusual,” adds Erica Blaire Roby, owner and champion pitmaster at Blue Smoke Blaire BBQ. “Five years ago, most campers avoided cooking premium cuts like this outdoors, but today grilling steaks is fairly common thanks to better prep, storage, equipment and simpler cooking techniques. Steak recipes like a Rocky Mountain‑style grilled t-bone or Southwest marinated beef flank steak elevate the outdoor dining experience without adding stress or extra equipment.”
Foodie campers
Among younger campers, there’s a new trend, driven, as they often are, by social media. Spend some time scrolling through Instagram and TikTok, and a bevy of fancier outdoor recipes pop up. Everything from handmade pizza cooked on hot stones to smoky campfire marshmallow cocktails appears. The more Instagrammable the better. But it’s also sometimes about the challenge of making it work with limited resources.
“Platforms like Instagram and YouTube have made outdoor cooking visual and aspirational. When people see cinematic camp cooking setups and incredible meals made in wild places, it changes expectations,” explains Chef Corso, the founder of Outdoor Eats. “The upside is inspiration. People realize they can cook something [in the] great outdoors — it’s not just for gourmet chefs. People want to match the meals and also visit the destinations they are seeing on the screen.”
“To me, the best version of that is when it gives people confidence to try something new, which can even just be cooking while camping for the first time,” shares Straley. “At the same time, the goal is not to make it perfect — camping works best when it feels real and manageable for your group, not something you are trying to replicate exactly from a video to be ‘share-worthy’.”
Young campers care about sustainability and presentation. They will prioritize experience, looking to make the meal part of the memory making. And, yes, if they can snap a photo for their socials, the aesthetic is important too, as camp cooking becomes a highly social activity. But it doesn’t have to be elaborate. A dollop of ice cream presented atop some campfire apple crisp cradled in aluminum foil can be perfect haute cuisine at a campsite.
Nonna-stalgia comfort food
It’s no longer enough to be nostalgic. As campers of all ages revisit the memories and campsites of previous generations, they want the full experience, soup to nuts, if you will. Enter nonna-stalgia.
While this trend was born sometime in the last couple of years, the term itself is more recent. It sounds better than grandmacore and gets to the roots of the matter. Slowing down to savor more flavor. Nonna-stalgia embraces the tastes that remind people of their past, as well as the care taken to prepare them, even on a camping trip. That may explain the appeal of pie-iron pizzas in a pocket.
“As more campers seek out meaningful experiences, cooking has become a part of that story,“ Straley shares. “Cooking is communal by nature; it slows you down, it gives people something to do together, and it anchors the day in a way that feels grounding. Campers are increasingly seeking that kind of connection, and the meal around the fire has become one of the most natural places to find it.”
“As an Eagle Scout and world traveler, I have explored many styles of outdoor cooking. When reminiscing on my fondest memories in the back country and on the trail, the ritual of lighting the fire comes to mind first,” remembers Chef Eric Gephart, ambassador for Kamado Joe. “The Joe Jr. is fueled by natural lump charcoal. I love the fact that your fuel source is your secret ingredient! You just don’t get that kind of trail magic cooking with gas.”
Stoking the coals
As camping continues to grow in popularity, everyone from Gen Z to long-retired baby boomers looks for ways to make it their own. For many, the first step is what happens around the campfire. Whether it’s traditional camping fare or dishes that wouldn’t be out of place at a dinner party, there’s camping food for a wide swath of tastes and desired comforts.
Bella Bucchiotti is a freelance writer with a passion for adventure, delicious recipes and authentic storytelling. Through xoxoBella and social media, she shares vibrant travel experiences, mouthwatering dishes and everyday moments that inspire connection.