Curing: Used to preserve food and enhance flavor, but this method of aging, salting, and smoking food creates spectacular culinary effects. We’ll visit New York salami king Mark Buzzio as he demonstrates the art of producing fine Italian dry-cured meats and cheeses. Then we’re off to Cobh, Ireland to experience the nuanced flavors of Irish smoked salmon and seafood, and to Shanghai to try Sichuan-style camphorwood-smoked duck. Lastly, we’ll take a look at avant-garde uses of smoking in Spain, such as a dessert of mushroom ice cream infused with beechwood smoke trapped inside a globe of sugar. Join us as the masters of curing from around the world share their closely guarded secrets.