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 ...

Biting into the blackened crust of a slice of fatty brisket, one’s taste buds are inundated with saltiness, a slight peppery spiciness, and, of course, smoke. At at any god-honest barbecue joint, ...

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 ...

There’s nothing that quite captures the taste of summer like starting up the BBQ. But how do you get smoky flavor without the grill? Liquid smoke, of course. (What is liquid smoke, anyway?) While this ...

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 ...