About this episode

This episode explores the nature of smoke and its impact on food and drinks, including whiskey and barbecue traditions.

As anyone who’s spent time by a crackling campfire or a barbecue pit can attest, the scent of smoke is unmistakable—and surprisingly mysterious. Smoke clings to clothing but vanishes in the breeze. You see it, but you can’t hold it. It’s fantastic in whiskey and terrible in toast. So what exactly is smoke—and what does it do to our food and drinks? What’s the difference between cold and hot smoked salmon—and what's a red herring? Is Liquid Smoke made from real smoke? And how did barbecue— smoked meat, cooked low and slow—become a uniquely American tradition? Listen in to find out! (encore) Learn more about your ad choices. Visit podcastchoices.com/adchoices

People in this episode

Hosts: Cynthia Graber, Nicola Twilley

Topics covered

• smoke
• whiskey
• barbecue
• food science
• cooking methods
• American tradition

Keywords

• smoke
• whiskey
• barbecue
• cold smoked salmon
• hot smoked salmon
• Liquid Smoke
• American tradition

Mentioned in this episode

Products: Liquid Smoke

Books & works: smoked salmon, red herring

Places: America

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