What is "smoking" in cooking?

The process of "smoking" in cooking specifically refers to using smoke from burning wood to flavor food. This technique infuses the food with distinctive flavors that can vary depending on the type of wood used in the smoking process, such as hickory, mesquite, applewood, or cherry. Smoking not only adds depth and complexity to the flavor profile but also can act as a preservative method due to the antimicrobial properties of smoke.

Smoking is distinct from other cooking techniques; for instance, simply adding spices to meat enhances seasoning but does not impart the unique flavors and preservation qualities associated with smoke. High-temperature cooking methods may create a seared effect but do not engage the complex infusion of smoky flavor that characterizes true smoking. Additionally, charring is typically a surface effect and does not involve the deep flavor integration that comes from the smoke. Thus, option B accurately defines the essence of smoking in the culinary context.