Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a stick, but some universal truths remain as relevant as ever.

This article was originally featured on Field & Stream. Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a ...

Ever wonder how that huge, bone-in, Virginia ham can last for a year, swinging from the rafters at room temperature? The biggest reason for this impressive example of food preservation is salt. Salt ...

This summer, NPR is getting crafty in the kitchen. As part of Weekend Edition's Do Try This At Home series, chefs are sharing their cleverest hacks and tips — taking expensive, exhausting or ...

Mohsen Baqery is a Guide Staff Writer from Turkey. With a passion for gaming that borders on obsession, Mohsen thrives on guiding fellow gamers through the most challenging obstacles while exploring ...

Smoked salmon or lox? That is the question. On Sunday mornings in the 1940’s and 50’s, Jewish people lined the streets of New York to get their lox fix from the appetizing stores around at the time.

Summer is a time for catching fish, filleting fish, and eating fish in any of its countless ways. Though if I’m honest, every season is a time for catching and eating fish. Even as the ...

My grandfather, a bricklayer by trade, fashioned his own smokehouse under the stairwell of a small Chicago bungalow. He filled it with fresh hams, homemade bacon and garlicky sausage to smoke for the ...