We do it to meat. We do it to fish. Sometimes when we’re drinking we do it to cigarettes. Why not bread? Upstart micro-bakery Smohk (@smohkla), which is dedicated to making dense, chewy rounds of ...

Recently on a trip to London, where I was visiting my son, we went to Noble Rot Wine Bar & Restaurant in the West End, whose specialty, among others, is a smoked eel appetizer. I have semi-scary ...

I started using sourdough starter in rye bread because I wanted to recreate the loaves I ate while living in Russia. Then I ...

This platter is a combination of warm, smoky, sweet, and bitter. The flavors and colors speak for themselves, and the addition of smoked ricotta is remarkable. We use a variety from Salvatore Brooklyn ...

This Smoked Sourdough Bread is a rustic classic made better on the pellet grill. It has a crisp crust, a soft and chewy interior, and just the right amount of smoky flavor - all without burning the ...