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Smoke: Haven, Oakland
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At Haven, chef Kim Alter amps up the flavor of traditional carbonara by using smoked pasta. She starts by gently smoking flour over wood chips in an oven, then whips that flour into pasta and adds bacon, an egg, black pepper and chives. Pin It
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Smoke: Mercat a la Planxa
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To accompany pan-seared barramundi, chef de cuisine Cory Morris prepares a smoked pine-nut escabeche, which is created with hickory-smoke "powder." For this masterful seasoning, he spray-dries hickory smoke with a maltodextrin base; the smoke solidifies into a flavorful dust. Pin It
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Smoke: Mistral Kitchen, Seattle
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Sit at the bar to watch the construction of the Courting Rachel, a smoky bourbon-based libation. The bartending ballet starts when smoke is piped from a Smoking Gun into a decanter. Then bourbon, rye-whiskey-syrup and bitters are added and swirled with the smoke. The drink is then poured over a large ice cube for a smoky twist on an old fashioned. Pin It
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Smoke: Post & Beam, Los Angeles
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Chef Govind Armstrong rubs his baby back ribs in spices and Greek yogurt before setting them loose on the grill, where they're engulfed in applewood smoke. The ribs are then dusted in a deeply sweet honey powder. We adjusted the recipe for indoor cooking (click here to see). Pin It
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Smoke: TT Test Kitchen, New York
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For a vegetarian take, we smoked soba noodles on the stove with hickory wood and a steamer, then tossed the earthy noodles with an umami bomb of mirin, soy and scallions. You won't miss the meat. (Click here to see the recipe.) Pin It
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Smoke: The Catbird Seat, Nashville
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In the heart of barbecue country, chefs Josh Habiger and Erik Anderson offer a clever play on smoke in their beef dish. The beef is cooked "slow and low" in an immersion circulator, then rolled in kale ash to conjure the flavor of the local 'cue pits. Pin It
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