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 ...

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 salmon isn’t about heat—it’s about patience and control. This video explains how curing firms the fish, how to ...

Slather a bagel with cream cheese, top it with cold-smoked salmon, capers and a snip of dill, and it’s a lavish breakfast or brunch standout — or memorable snack. That said, the deliciousness of this ...

Rooted in medieval farmhouses, where families kept a fire smouldering to preserve meat, fish and cheese, smokeries have flourished even after the advent of refrigeration. One theory is that smoked ...