Where There's Smoke, There's ... Whiskey, Fish, and Barbecue!

As anyone who’s spent time by a crackling campfire or a barbecue
pit can attest, the scent of smoke is unmistakable—and surprisingly
mysterious. Smoke clings to clothing but vanishes in the breeze.
You see it, but you can’t hold it. It’s fantastic in whiskey and
terrible in toast. So what exactly is smoke—and what does it do to
our food and drinks? What’s the difference between cold and hot
smoked salmon—and what's a red herring? Is Liquid Smoke made from
real smoke? And how did barbecue— smoked meat, cooked low and
slow—become a uniquely American tradition? Learn more about your ad
choices. Visit podcastchoices.com/adchoices