The flavour of wood smoke, like that of salt, appeals to something deep within our collective taste memory. Smoke means fire and at one time you needed a fire to cook. Today, not only can you cook without fire, you can easily conjure up the complex flavour of smoke with a pinch of smoked salt, or smoked paprika. You can perfume a dish with delicate smokiness by adding smoked chiles, cheese, or tea. You can order smoked beer at many microbreweries, and some mixologists will smoke a Bloody Caesar right before your eyes in a specialized smoking chamber. When fine-tuning flavours at home, or looking to add a final touch to your latest creation, don’t overlook this subtle yet powerful flavour.