The idea of putting smoke in a bottle is very poetic. It sounds like a metaphor, something akin to sand slipping through your fingers. Yet, bottling smoke is not an idiom nor a lyric from a love song; ...

Most restaurants don't have massive open flames, but instead add liquid smoke to mimic the flavor of smoke. It's an artificial flavoring that offers a sizeable flavor shortcut.

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 ...

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 ...

A compound in saliva, along with common proteins in blood and muscle, may protect human cells from powerful toxins in tea, coffee and liquid smoke flavoring, according to results of a new study. The ...

Smoked pepper jack from Carr Valley Cheese has a mild, applewood smoked flavor that will be enhanced by melting onto sandwiches or in cheese-focused recipes. (Kimberly L. Jackson) Smoked cheese, like ...

Plants are all-natural sources of all things good for us, right? It turns out some of our favorite plant-based flavorings may do more harm than good. Scientists from Johns Hopkins Kimmel Cancer Center ...

Plants are all-natural sources of all things good for us, right? It turns out some of our favorite plant-based flavorings may do more harm than good. Scientists from Johns Hopkins Kimmel Cancer Center ...