British chefs are hot for smoky flavor

From smoking guns to aerated boxes and cans, British chefs are employing many tools to add a subtle smoky flavor to everything from butter and broth to vegetables and fudge. "We never picked up our cultural identity after the Second World War, when smoking food was massive, although in those days it was mainly used as a preservative," said David Wykes, chef-owner of Verveine. "It wasn't realized there's more to it than that -- smoked food tastes so much more alive, less one-dimensional. It has more edge."

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