Cold smoking is a technique used to add a distinctive smoky flavor to food without actually cooking it. Cold smoking, when used in conjunction with curing or drying, such as the case with smoked ...

Bagels and lox? Or bagels and Nova? Learn which salmon delicacy you want for brunch. AnnaPustynnikova / GETTY IMAGES Nothing goes better with a bagel and schmear than lox—unless you prefer to heap ...

3 to 5 large Yukon gold potatoes, peeled and diced into large chunks About 1-1/2 pounds sugar-cured smoked salmon, pulled into larger chunks and bones removed About 1-1/2 pounds smoked whitefish, ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

1 2-4 lb. piece of salmon, belly cut, Faroe Island (preferred) or Verlasso, as close to an even rectangle of uniform thickness as possible for best results. You may want to start with a smaller piece ...