You've swooned over butterscotch pots de crème garnished with smoked sea salt, but have you wondered how the salt ended up with that flavor? It's called cold smoking and it's ridiculously easy to do ...

This was a project we'd had on the back burner, so to speak, for months. Then we went on a smoking and curing course with Norfolk's Marsh Pig Salami (more on that next week) and came home with lots of ...

Smoking meat is a wonderful way to enrich its taste. Cold smoking can help you add flavor without cooking the meat (or even to flavor something you can't cook over an open flame). And this cold smoker ...

All you need is a charcoal grill and a tray of ice cubes. Summer is synonymous with outdoor cooking — warm weather calls for firing up the grill for burgers and hot dogs. But your grill is also an ...

It's important to not cook fish and other food in temperatures between 75 degrees and 140 degrees Fahrenheit because that's the range ideal for bacterial growth. Though you should fill your cold ...

Want to try smoking some barbecue but don’t want to shell out for a meat smoker? You can make a relatively decent smoker with little more than cardboard box. Of course it won’t be quite as effective ...

The commercial dishwasher outside Pain D'Avignon bakery on Cape Cod, Massachusetts, is belching out plumes of blue-tinged smoke, which is exactly what Matthew Tropeano, executive chef of the bakery's ...