Summer is a time for catching fish, filleting fish, and eating fish in any of its countless ways. Though if I’m honest, every season is a time for catching and eating fish. Even as the ...

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 ...

Slather a bagel with cream cheese, top it with cold-smoked salmon, capers and a snip of dill, and it’s a lavish breakfast or brunch standout — or memorable snack. That said, the deliciousness of this ...

Smoked salmon is a staple on American holiday boards - think Christmas brunch, New Year’s Eve platters, bagels and lox on January 1st - and it shows up all year long in salads, toasts, and “fancy but ...

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 ...

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 ...