How can you improve on mint chip ice cream made with fresh mint leaves? Add honey and a touch of smoke.
'smoke' on Serious Eats
Like the flavors of raw sugar and vanilla? Wait until you add an element of smoke.
Korean rice cakes are wonderfully chewy, and their subtle flavor is the perfect foil to strong, rich sauces. But that doesn't mean they can't have their own flavor too. Here, the rice cakes are quickly smoked using a makeshift stovetop smoking rig that requires no special equipment beyond a couple of disposable aluminum roasting pans and some wood shavings.
Made with smoked iced, this fun tiki-inspired cocktail changes flavor over time.
A Filipino barbecue-inspired glazes gives this ham a crust that has a depth far beyond its sugary base, packing a ton of flavor into each small bite.
A smoky flavor plus additions like cider vinegar, celery seeds, hot sauce, and paprika make for a delicious and unusual chicken salad.
Building on past pastrami success, I changed things up by using duck instead of beef. The salty, peppery, and luscious fat is something to lust over.
The Bitter cocktail, from the Aviary in Chicago, is served in a glass that's been smoked over a piece of smoldering bourbon barrel stave, which is custom-cut by the cocktail lounge's industrial designer. Fear not—we love this cocktail with or without the touch of smokiness! But if you're feeling adventurous and want to truly re-create this drink at home, used small-format, seasoned barrels are available for purchase online from New York's Tuthilltown Spirits, makers of Hudson whiskey.