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

Canadian bacon is usually sold simply wet-brined in a salt mixture, though online recipes show ways to smoke it or brine it ...

Americans love bacon. Sizzling strips of crispy pork goodness grace our television screens in nearly every burger chain and IHOP ad. It's a feast for the senses and as close to ubiquitous acclaim ...

Dry fry the bacon in a frying pan over a medium heat for 3-4 minutes, or until golden-brown and just crisp. Drain on kitchen paper, then roughly chop and set aside. Whisk together the eggs and ...

Happiness. That's what French chef Bruno Feldeisen says ties together the title ingredients in his latest cookbook: The Bacon ...

Available both fresh and frozen year round, smoked mackerel is one of the least expensive and most popular of all smoked fish. Smoked mackerel is brined before smoking, then kiln-smoked so that it ...

I enjoyed a meal similar to this smoked bacon hock salad (pictured above) in rural France some years ago and more recently was reminded of it at a locavore lunch at Dough Bros Restaurant in Hamilton.

Smoked provolone is an Italian melting cheese that adds that little bit of magic to this simple bacon and egg pie. The smokiness of the cheese takes it to another level.

For more smoker recipes from Steven Raichlen and more about hot-smoking and hay-smoking, read Season of Smoke: An Introduction to Smoked Foods. If sweet onions stuffed with bacon, jalapeños ...