Smoking is a cooking technique that involves exposing food to smoke from burning or smoldering materials, typically wood, to impart a distinct flavor and enhance preservation. This method is often used for meats, fish, and vegetables, creating a rich, smoky taste that elevates the dish. The process not only adds flavor but also helps inhibit the growth of bacteria, extending the shelf life of the food. Smoking can be done using various methods, including hot smoking, where food is cooked and flavored simultaneously, and cold smoking, which primarily infuses flavor without cooking the food. This age-old technique is celebrated for its ability to transform simple ingredients into complex culinary creations, often evoking a sense of tradition and craftsmanship in cooking.