In 2009, the late meat and barbecue loving Josh Ozersky wrote: “Liquid smoke is one of the most revolting substances known to man, and anathema to any real cook.” In certain circles, using the ...

Biting into the blackened crust of a slice of fatty brisket, one’s taste buds are inundated with saltiness, a slight peppery spiciness, and, of course, smoke. At at any god-honest barbecue joint, ...

Anyone who has read this column faithfully knows I am a fan of smoke cookery. I have succumbed to the magic of mesquite, the allure of aspen and alder, the hypnotic effects of hickory and oak and many ...

We may receive a commission on purchases made from links. It would be easy to imagine that liquid smoke is an artificial flavor. With a taste that's almost more smoky than smoke, it could fit right ...

Food origins are often undocumented, and that’s a shame, because they have to be a treasure trove of good stories. Kudos to the first person to crack open and swallow a raw oyster or eat a wild ...

Richard Turner of Hawksmoor fame once called it "the lowest form of flavouring", adding that "no decent cook, chef or backyard barbecuer should ever consider using it." Yianni Papoutsis from ...