Uses for liquid smoke are not confined to meat, though. You can also use it in chili, soups, and even fondue. (Yes, fondue, ...

Liquid smoke's early use was less as a flavoring agent and more as a preservative. At the time, ... salt, or vinegar mixed in at the end of the process. ...

Liquid smoke was a key component of his recent sous vide pork rib recipe, ... 1910 advertisement for Figaro liquid smoke. In an attempt to keep his process a secret, ...

Mark and Dori Stone will use a “liquid smoke” process for the jerky that doesn’t involve actual smoke, although it periodically emits a cooking odor, and they’ll use a smoke recycling ...

The majority of commercial sauces are sweet, and nearly all the ones on grocery store shelves contain liquid smoke, so it makes sense that the barbecue chips you’ve eaten use those same ingredients.