Where There's Smoke, There's ... Whiskey, Fish, and Barbecue!
As anyone who\u2019s spent time by a crackling campfire or a barbecue pit can attest, the scent of smoke is unmistakable\u2014and surprisingly mysterious. Smoke clings to clothing but vanishes in the breeze. You see it, but you can\u2019t hold it. It\u2019s fantastic in whiskey and terrible in toast. So what exactly is smoke\u2014and what does it do to our food and drinks? What\u2019s the difference between cold and hot smoked salmon\u2014and what's a red herring? Is Liquid Smoke made from real smoke? And how did barbecue\u2014 smoked meat, cooked low and slow\u2014become a uniquely American tradition?\nLearn more about your ad choices. Visit podcastchoices.com/adchoices