Learn how cold smoking can make ordinary home-cooked meals taste better, smell better, and look more gourmet; without any ...

Cold smoking is a technique used to add a distinctive smoky flavor to food without actually cooking it. Cold smoking, when used in conjunction with curing or drying, such as the case with smoked ...

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 ...

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 ...

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 ...

The commercial dishwasher outside Pain D'Avignon bakery on Cape Cod, Massachusetts, is belching out plumes of blue-tinged smoke, which is exactly what Matthew Tropeano, executive chef of the bakery's ...

All you need is a charcoal grill and a tray of ice cubes. Summer is synonymous with outdoor cooking — warm weather calls for firing up the grill for burgers and hot dogs. But your grill is also an ...