There’s a primal wonder to smoked food — that such depth of flavor can come from so simple a technique. And then there’s the fun of the process itself, whether you’re working with a formal smoker ...

It’s been a very long time since smoking was fashionable, but it’s back in a big way. Of course, we’re talking about either hot or cold smoking fish, meat, cheese and vegetables. An almost primal act ...

It's important to not cook fish and other food in temperatures between 75 degrees and 140 degrees Fahrenheit because that's the range ideal for bacterial growth. Though you should fill your cold ...