Smoky Flavors Trending in Desserts

June 4, 2012
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Smoky Flavors Trending in Desserts

UP UNTIL ABOUT two centuries ago, with the introduction of the gas range, pretty much all cooked food had a faint whiff of smoke to it. Maybe it was wood smoke, maybe coal, perhaps bones or dung—whatever fueled the cooking fire made its way into dinner.

With cleaner heat sources came cleaner flavor, and smoke became something applied at will. It continued to be a popular way to preserve and flavor meats, fish and cheese, but it was only with the 1927 publication "Tramping and Trailing With the Girl Scouts," a book that brought S'mores to the national consciousness, that smoke and fire found their way to the dessert course in earnest.

Full Article @ WSJ

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