The idea of putting smoke in a bottle is very poetic. It sounds like a metaphor, something akin to sand slipping through your fingers. Yet, bottling smoke is not an idiom nor a lyric from a love song; ...

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 ...

In the 1970s, making smoked salmon mousse was a snap. A touch of cream, a little salmon, plus a few drops of liquid smoke. But in much of the barbecue community, the smoky liquid fix is considered ...