Hickory, maple, mesquite, oak, and pecan impart much bolder tastes that may be overwhelming when smoking milder foods. For ...

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 ...

Each fish is cold-smoked using traditional methods that preserve the natural flavor while enhancing it with a light salt cure. This trio is perfect for a variety of dishes, whether you're preparing a ...

Hot-smoked salmon doesn't keep for long and is best eaten on the day of purchase. Cold-smoked salmon keeps for longer, but is best eaten within two to three days of purchasing or opening it.

You can cold-smoke or hot-smoke food. Hot-smoking is the easiest for the home-smoker to start with, and produces food that is fully cooked. Sign up to the Cook the Perfect newsletter, or subscribe ...

Few dishes can rival the flavor-packed experience of smoked salmon. Whether hot smoked for a flaky texture or cold smoked for a silky finish, this delicacy is as versatile as it is delicious. With the ...

but standard thin-sliced cold-smoked salmon will also be delicious. Thick-cut smoked salmon is available at Whole Foods and other specialty grocery stores. You can make the warm bacon-shallot ...

A weak immunity system and viruses can completely get you down during cold weather. We tell you foods that may aggravate cold and cough and are best avoided. While we hear everything good about dairy ...