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 ...

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; ...

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 ...

Liquid smoke flavoring made from hickory and other wood -- a mainstay flavoring and anti-bacterial agent for the prepared food industry and home kitchens -- may get a competitor that seems to be ...

Depending on the kind of grillmaster you are, liquid smoke is a common secret ingredient or a last resort. Chances are it's the latter. Liquid smoke seems to make a lot of folks blind with hatred. It ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Here now, by special arrangement and for a limited time only, Eater presents the work of writer, meat-lover ...

Liquid smoke, an additive that imparts a charred wood flavor to food without using a smoker, has been dismissed as both “cheating” and “nasty” but, if used with a delicate hand, it can produce some ...

For tens of thousands of years, the flavor of smoke has been part of our food. It wasn’t planned, it was simply a by-product of humans cooking over open fires. Although, I’m pretty sure it was a ...