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 ...

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 nothing like grilling up some sausages on a beautiful day -- but have you ever tried to smoke this tasty summertime staple using the same cooking vessel? While it can take some time to figure ...

From burnt ends to turkey legs, and andouille sausage to salmon, these are our favorite smoked meat recipes to serve throughout spring and summer. Molly McArdle is Food & Wine's Updates Editor. She ...

It looks shiny and new on social media, but smoked salmon has been part of Indigenous tradition for centuries. By Genevieve Ko Somewhere along the social media food highway this past summer, there was ...