You've almost certainly heard of Canadian bacon while at a restaurant, but how does the popular breakfast staple differ from ...

Despite its name, Canadian bacon is not made from the same cut as "American" or streaky bacon, which is made by salt-curing and smoking pork belly. Canadian bacon, on the other hand, is made by ...

The appeal of smoking has always been strong from the moment cigarettes were introduced to the public. The links between smoking, danger, and defiance, coupled with the perception that those who s ...

Since McGuffey was an ordained minister he would have needed a horse to pull his carriage to churches in the area. A smokehouse was almost certainly used to cure and smoke bacon, hams, and beef, while ...

Add the garlic and leeks and fry 2-3 minutes. Add the chopped bacon and continue to fry for another 3-4 minutes to brown the bacon. Add the cabbage and fry, stirring regularly, for 2-3 minutes ...

UV curing adhesives use ultraviolet (UV) light or other radiation sources to initiate curing and form a permanent bond without heating. Ultraviolet (UV) or visible light cures or polymerizes a ...

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

Unlike a frittata, a quiche is a French savory short-crust pastry tart with a rich egg filling that typically includes cheese, vegetables, small pieces of meat like bacon or lardons, and milk or ...

In 2003, UCLA epidemiologist James Enstrom and I published a study of environmental tobacco smoke (ETS)—also called "secondhand smoke" or "passive smoking"—in the British Medical Journal (BMJ).