Preserved meats have long been a staple of winter. Try cold smoking your meat or fish to achieve a time-tested flavor without the use of high heat.

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 ...

There’s a primal wonder to smoked food — that such depth of flavor can come from so simple a technique. And then there’s the fun of the process itself, whether you’re working with a formal smoker ...