What do you think of our new mobile-responsive site? Take our survey.
Log In / Join Now

Magazine Archives: Oct. 15, 2004

Blowing Smoke

An ancient preservative is still valued for flavor
Sam Gugino
Issue: October 15, 2004

These days it's cool to smoke just about anything but a cigarette. Most people are familiar with smoked ham and bacon, but almost any food can be smoked, from salt to caviar. Fortunately, you don't have to step outside your office building to enjoy these foods.

For the full article, check out the new issue of Wine Spectator, on newsstands October 15, 2004.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com


WineRatings+ app: Download now for 300,000+ ratings.