In 2009, the late meat and barbecue loving Josh Ozersky wrote: “Liquid smoke is one of the most revolting substances known to man, and anathema to any real cook.” In certain circles, using the ...

The idea of putting smoke in a bottle is very poetic. It sounds like a metaphor, something akin to sand slipping through your fingers. Yet, bottling smoke is not an idiom nor a lyric from a love song; ...

Liquid smoke flavoring made from hickory and other wood -- a mainstay flavoring and anti-bacterial agent for the prepared food industry and home kitchens -- may get a competitor that seems to be ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Here now, by special arrangement and for a limited time only, Eater presents the work of writer, meat-lover ...

Anyone who has read this column faithfully knows I am a fan of smoke cookery. I have succumbed to the magic of mesquite, the allure of aspen and alder, the hypnotic effects of hickory and oak and many ...

Liquid smoke, an additive that imparts a charred wood flavor to food without using a smoker, has been dismissed as both “cheating” and “nasty” but, if used with a delicate hand, it can produce some ...

Food origins are often undocumented, and that’s a shame, because they have to be a treasure trove of good stories. Kudos to the first person to crack open and swallow a raw oyster or eat a wild ...

For tens of thousands of years, the flavor of smoke has been part of our food. It wasn’t planned, it was simply a by-product of humans cooking over open fires. Although, I’m pretty sure it was a ...