I have four basic camping modes and each mode dictates the type of food that I cook based upon my cooking kit and the time that I wish to prepare food. They are as follows: Car Camping: Big cast iron camp oven allows for chili, stews, bread, etc for groups of people Buchcraft: 16cm Zebra pot allows soups, stews, some bread, meat on a rock, etc for up to 4 people Bushcraft solo: 12cm Zebra pot allows for soups, stews, meat on a rock, bannock, etc for up to 2 people Ultra-light: 900cm TI Caldera cone system using alcohol allows for dehydrated/freeze dried/instant meals with no cleanup for one person Each of the above modes and/or methods are pretty standard for most people who camp or hike. As you can guess the amount of travel (due to bulk & weight), number people, conditions (such as no burn areas), and desired level of comfort both in the recipes to eat and weather (I'd hate to have a fire when it's 105°F all day). All of the above methods can be used with a canister stove in a no fire area because I would hate to travel a long ways to arrive to see a "No Fires" sign at the trail head. If you camp with your kids or others that have kids I could see a wider variety of conditions that would affect how and what meals are prepared. What are the methods or ways that you prefer to cook and how do you accomplish these task with your changing conditions ? How does this affect your backpacking choices as far as location selection, pack size, length of time for adventure, etc ? For example: if your packing in food for a family of four do you bring a bigger pack and hike less ? If it's just you and a friend or spouse would you both carry your normal packs and trek the miles and still cook a decent meal ? Or perhaps your a solo hiker and still carry the weight and gear because the warm delicious meals are what makes it great for you ?