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food + cooking

The Technique: Smoke-Roasting

John Willoughby, Gourmet executive editor and co-author of Grill It!, demonstrates the secrets and simplicity of smoke-roasting.


Smoked Salmon Toasts with Malt Vinegar Syrup

The Irish are famous for their smoked salmon, so it’s a natural for a St. Patrick’s Day party. Of course, you don’t have to use Irish smoked salmon for these toasts; any cold–smoked...
food + cooking

The Postmeal Smoke

Foster Kamer makes a case for the ultimate indulgence: the after-dinner cigarette
Gourmet Live

Liquid Smoke

You really shouldn’t worry too much about smoke getting in your eyes because we’ve got a bigger problem: Why are bartenders hell-bent on putting it into your cocktail?...
June 2009
chefs + restaurants

Smoked Meat vs. Pastrami

I recently ate the famed smoked meat at Schwartz’s in Montreal, then flew back to New York and had the pastrami at Katz’s later that day. Which was better?
travel + culture

Smoke Gets in Your Eyes

Chiang Mai's secret is out: smoke. A dangerously thick blanket of smoke is smothering northern Thailand, sending thousands of people to the hospital.

Tea-Smoked Duck Breasts

This procedure—done mostly in a wok—is simple and produces a mean smoked duck. Try thin slices over a salad, or make smoked-duck sandwiches.
January 2007

'Cue the Smoke

Texas is brisket territory, but it is no lone-meat state. Pit-cooked sausage is also required eating, especially in the barbecue shrines south and east of Austin.
June 2008

Smoke and Mirrors

A serious "barbecuist" with a craving for perfectly seasoned, fork-tender meat finds reflections of the South in California.
June 2002

Smoked Salmon with Horseradish Cream

Whatever else you set out, great smoked salmon will always draw a crowd. It works well with all of the supporting players, from horseradish cream to egg salad.
December 2008
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