Biting into the blackened crust of a slice of fatty brisket, one’s taste buds are inundated with saltiness, a slight peppery spiciness, and, of course, smoke. At at any god-honest barbecue joint, ...

Add Yahoo as a preferred source to see more of our stories on Google. Dishes and liquid smoke bottles - Static Media / Shutterstock The idea of putting smoke in a bottle is very poetic. It sounds like ...

Richard Turner of Hawksmoor fame once called it "the lowest form of flavouring", adding that "no decent cook, chef or backyard barbecuer should ever consider using it." Yianni Papoutsis from ...