Putting meat in the fridge when you get home is second nature at this point, but back in the day, that wasn't an option. Here ...

Hanging pieces of meat on hooks in a smoker. - Photovs/Getty Images Beginning in the 1920s, keeping meat fresh has been easier since the modern refrigerator became a widespread household appliance in ...

Cold smoking is one of those cooking methods that feels both ancient and modern. It’s about coaxing flavor into food using smoke at low temperatures instead of heat. The result isn’t cooked meat or ...

Add Yahoo as a preferred source to see more of our stories on Google. Think of smoked meats and all those wonderful, rich flavors of a summer barbecue might come to mind, from smoked ribs to brisket.

Hardwood smoke is the defining element of American barbecue cooking. Smoke infuses a deep savory flavor and is essential for barbeque ribs, chicken and brisket. Learn about the difference between ...