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 ...

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, ...

"We don't fight as many fires as we used to and that makes it difficult for our newer firefighters to learn through experience." This statement echoes through many firehouses and often goes along with ...

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 ...