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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.

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