Bacon adds savory richness and browned depth that gives smokiness more weight and turns it into a heartier dish.
smokiness
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A flavor dimension created by phenolic volatile compounds (guaiacol, syringol, cresols, 4-methylguaiacol) from the incomplete combustion of wood. Smokiness is…
16 pairings
Editorial
Flavor profile
Smoke flavor comes from the volatile phenolic compounds produced during the partial combustion of wood lignin: guaiacol and 4-methylguaiacol provide the primary "smoke" note; syringol contributes the sweet, smoky depth; cresols add the meaty, medicinal aspects of heavy smoke. Different woods produce different ratios of these compounds: fruitwoods (apple, cherry) produce lighter, sweeter smoke; hardwoods (hickory, oak) produce more robust, assertive smoke; mesquite burns hot with an intense, forward smoke character. Smokiness in cooking can be achieved through: actual smoking (cold or hot smoke); using smoked ingredients (smoked paprika, smoked salt, smoked meats); charring (char on grills produces phenolic compounds similar to smoke); and liquid smoke (highly concentrated aqueous extract of wood smoke, with tar compounds removed). Smoked paprika (pimentón ahumado) is one of the most versatile ways to add smokiness to cooked preparations without an actual smoker; it's the defining spice of Spanish chorizo and is equally at home in romesco, in chickpea dishes, and in compound butters.
Pairings
Flavor relationships
Pairs well with
bacon
barbecued foods
beer, smoked
cheese, smoked
chile peppers, chipotle
duck, smoked
fish, smoked
grilled foods
ham, smoked
liquid smoke
paprika, smoked
salmon, smoked
salt, smoked
sausage, smoked
tea, lapsang souchong
whiskey, scotch
bacon
Bacon adds savory richness and browned depth that gives smokiness more weight and turns it into a heartier dish.
barbecued foods
Barbecued Foods adds structure and seasoning that helps smokiness integrate into a fuller dish instead of drifting around like an ingredient with no adult supervision.
beer, smoked
Beer, Smoked adds acidity, sweetness, or aromatic depth that helps smokiness work in drinks, sauces, desserts, braises, or cooked preparations.
cheese, smoked
Cheese, Smoked adds salt, fat, and savory depth that give smokiness more structure and make the combination feel fuller.
chile peppers, chipotle
Chile Peppers, Chipotle brings heat, sharpness, or tang that wakes up smokiness's milder flavors and adds contrast.
duck, smoked
Duck, Smoked adds savory richness and browned depth that gives smokiness more weight and turns it into a heartier dish.
fish, smoked
Fish, Smoked brings briny savory depth that contrasts with smokiness's sweeter, fresher, richer, or creamy qualities.
grilled foods
Grilled Foods complements smokiness by adding contrast, depth, or texture without overwhelming the ingredient's main character.
ham, smoked
Ham, Smoked adds savory richness and browned depth that gives smokiness more weight and turns it into a heartier dish.
liquid smoke
Liquid Smoke complements smokiness by adding contrast, depth, or texture without overwhelming the ingredient's main character.
paprika, smoked
Smoked paprika delivers smoke plus sweet pepper depth, giving dishes barbecue-like warmth without actual smoke.
salmon, smoked
Salmon, Smoked brings briny savory depth that contrasts with smokiness's sweeter, fresher, richer, or creamy qualities.
salt, smoked
Salt, Smoked adds seasoning or sweetness that balances smokiness's sharper, richer, or earthier qualities.
sausage, smoked
Sausage, Smoked adds herbal lift and aromatic contrast, keeping smokiness from tasting too heavy, flat, or one-dimensional.
tea, lapsang souchong
Tea, Lapsang Souchong adds roasted bitterness and depth that balances smokiness's sweetness, richness, or aromatic intensity.
whiskey, scotch
Whiskey, Scotch adds acidity, sweetness, or aromatic depth that helps smokiness work in drinks, sauces, desserts, braises, or cooked preparations.
barbecued foods
Barbecued Foods adds structure and seasoning that helps smokiness integrate into a fuller dish instead of drifting around like an ingredient with no adult supervision.
beer, smoked
Beer, Smoked adds acidity, sweetness, or aromatic depth that helps smokiness work in drinks, sauces, desserts, braises, or cooked preparations.
cheese, smoked
Cheese, Smoked adds salt, fat, and savory depth that give smokiness more structure and make the combination feel fuller.
chile peppers, chipotle
Chile Peppers, Chipotle brings heat, sharpness, or tang that wakes up smokiness's milder flavors and adds contrast.
duck, smoked
Duck, Smoked adds savory richness and browned depth that gives smokiness more weight and turns it into a heartier dish.
fish, smoked
Fish, Smoked brings briny savory depth that contrasts with smokiness's sweeter, fresher, richer, or creamy qualities.
grilled foods
Grilled Foods complements smokiness by adding contrast, depth, or texture without overwhelming the ingredient's main character.
ham, smoked
Ham, Smoked adds savory richness and browned depth that gives smokiness more weight and turns it into a heartier dish.
liquid smoke
Liquid Smoke complements smokiness by adding contrast, depth, or texture without overwhelming the ingredient's main character.
Smoked paprika delivers smoke plus sweet pepper depth, giving dishes barbecue-like warmth without actual smoke.
Salmon, Smoked brings briny savory depth that contrasts with smokiness's sweeter, fresher, richer, or creamy qualities.
Salt, Smoked adds seasoning or sweetness that balances smokiness's sharper, richer, or earthier qualities.
sausage, smoked
Sausage, Smoked adds herbal lift and aromatic contrast, keeping smokiness from tasting too heavy, flat, or one-dimensional.
tea, lapsang souchong
Tea, Lapsang Souchong adds roasted bitterness and depth that balances smokiness's sweetness, richness, or aromatic intensity.
whiskey, scotch
Whiskey, Scotch adds acidity, sweetness, or aromatic depth that helps smokiness work in drinks, sauces, desserts, braises, or cooked preparations.