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.

It could be argued that the world’s cuisines owe a lot to the long history of food preservation — the ingenious and unexpected ways to prolong the lifespan of food that have allowed humans not only to ...

Hardwood smoke is the defining element of American barbecue cooking. Smoke infuses a deep savory flavor and is essential for barbeque ribs, chicken and brisket. Learn about the difference between ...

The practice of smoking meats dates back centuries, but the use of butcher paper in this process is most closely associated with Central Texas barbecue. Influential pitmasters, such as Aaron Franklin ...