Liquid smoke has been around for quite some time. Its origins stretch back to 1895 when pharmacist Ernest H. Wright (of Wright's Liquid Smoke) first noticed that smoke condenses when it comes into ...

But liquid smoked wasn’t developed for cooking barbecue. Invented in Kansas City, Missouri by Ernest H. Wright in 1895, it was first marketed as a preservative. The smoked meat they referred to ...

Finally, liquid smoke may be used as an ingredient in many dishes. Try adding a teaspoon or two to your favorite barbecue sauce, or to a recipe for cheese dip, or to your next salmon mousse.

Liquid smoke isn't just for savory recipes, either. Aspiring at-home bartenders may grab apple liquid smoke to drop into a smooth old-fashioned cocktail, and pecan liquid smoke can build a ...

Liquid smoke is an ingredient surrounded by controversy. Many turn their noses up at it, but should they? The post What Is Liquid Smoke? appeared first on Taste of Home.

Again—and I can’t emphasize this enough—the key to using liquid smoke lies in restraint. Just a hint adds a lovely taste of woodsy char, but more than 1/4 teaspoon in anything can result in ...

Liquid Smoke: The History Behind a Divisive Culinary Shortcut Barbecue’s love/hate relationship with the manufactured flavor by Matthew Sedacca Jun 15, 2016, 12:00 PM PDT ...

When experimenting, a good rule of thumb is to start with 2 teaspoons of liquid smoke and go from there. And if you choose to use it for a boost on those outdoor smoked meats, your secret is safe ...