You've swooned over butterscotch pots de crème garnished with smoked sea salt, but have you wondered how the salt ended up with that flavor? It's called cold smoking and it's ridiculously easy to do ...

Cold smoking is one of those cooking methods that feels both ancient and modern. It’s about coaxing flavor into food using smoke at low temperatures instead of heat. The result isn’t cooked meat or ...

There’s a primal wonder to smoked food — that such depth of flavor can come from so simple a technique. And then there’s the fun of the process itself, whether you’re working with a formal smoker ...

It's important to not cook fish and other food in temperatures between 75 degrees and 140 degrees Fahrenheit because that's the range ideal for bacterial growth. Though you should fill your cold ...

Hardwood smoke is the defining element of American barbecue cooking. Smoke infuses a deep savory flavor and is essential for barbeque ribs, chicken and brisket. Learn about the difference between ...

Cold days in Virginia are punctuated by — what’s that smell? Hickory smoke. Some neighborhoods are full of it, and it’s not coming from the wood burners. It’s called cold smoking, and your pappy ...

Cleveland Range has released a new “smoking” option for its electric Convotherm combi ovens. The Convotherm ConvoSmoker combi features a built-in smoker box filled with flavored briquettes. How? A low ...