During unexpected emergencies, access to refrigeration can vanish without warning, leaving meat at risk of spoiling within hours. Cold smoking has been used for centuries to keep meat safe for longer ...

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 ...

Cold smoking is one of those cooking methods that feels both ancient and modern. It’s about coaxing flavor into food using smoke at low temperatures instead of heat. The result isn’t cooked meat or ...

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 ...

Rooted in medieval farmhouses, where families kept a fire smouldering to preserve meat, fish and cheese, smokeries have flourished even after the advent of refrigeration. One theory is that smoked ...