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 ...

Most restaurants don't have massive open flames, but instead add liquid smoke to mimic the flavor of smoke. It's an artificial flavoring that offers a sizeable flavor shortcut.

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 ...

Here now, by special arrangement and for a limited time only, Eater presents the work of writer, meat-lover, dreamer, Josh Ozersky. My previous two posts in the "Barbecue Frauds and Fallacies" series ...

For an unexpected twist on pulled pork barbecue, try swapping out the protein for canned tuna. With one extra ingredient, the ...