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 ...

The art of cold-smoking: A rewarding method for flavor lovers Cold-smoking salmon might sound like a technique reserved for professionals, but this straightforward recipe proves it’s completely ...

This article was originally featured on Field & Stream. Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a ...

It looks shiny and new on social media, but smoked salmon has been part of Indigenous tradition for centuries. By Genevieve Ko Somewhere along the social media food highway this past summer, there was ...