Favorite Cooking Smells

[Terence McGee]

herbs like rosemary, thyme, and roasted chicken!

[Jason Roehl]

Frying bacon and anything in the smoker have got to top my list.

On the negative side, however, is a strange one. About 8.5 years ago, I developed an allergy to eggs, which runs in my family. Prior to that, I ate lots of eggs (probably a dozen a week) fixed in various ways. Since the discovery of my allergy, I now can’t stand the smell of eggs frying. Makes my stomach turn, and I used to enjoy that very smell. Even if bacon grease is used to scramble eggs, they don’t cancel out—the egg smell overwhelms the bacon smell and repulses me.

[Earl McLain]

Tough to narrow that down, there isn't much that has already been mentioned that wouldn't be on my top 25, 50 or 100 list. But...if i had to pick one only...maybe fresh crushed garlic hitting a pan of hot butter & olive oil. That just says "something really good is on the way"!!

[Rob Luter]

Almost too many to list

Indoors: Bacon, Coffee, Pot Roast, Bread

Outdoors: Pretty much anything on the grille. Burgers on the Weber is a classic smell, as is Brisket on the Big Green Egg.

[Thomas McCurnin]

For Christmas, I make "Smells of Christmas." I take a large stockpot, and add cinnamon sticks, dried oranges, tangerine, lemons, nutmeg, grapefruit skins (small pieces), vanilla and whole cloves. Add water, bring to a simmer, and it smells like Christmas.

[Roger Feeley]

My mothers macaroni and cheese. My dad used to go to a Kiwanis dinner meeting and my mom would make macaroni and cheese using Kraft Old English cheese. We would eat while watchingCarol Burnet.

Kraft Old English came in a brick like Velveeta but it more like cheddar. Sadly,Kraft stopped selling it in the US. I think maybe they still sell it in Canada but only wholesale. Sysco shows it on their website. I need to cultivate a business owner in canada willing to buy the cheese and ship it to me. That’s a lot of moving parts.

[Pat Germain]

I recently started making a Hungarian goulash. Oh, good golly, does that smell good when it's simmering on the stove! It's like a plussed-up beef stew. Here's the recipe video if anyone is interested:

https://www.youtube.com/watch?v=kmvLyGMy9Wo&t=682s

I really like this guy. He's a New Yorker who demonstrates how to make the Italian-American food he grew up eating.

[George Yetka]

I remember when I was a kid, 6 or so, my parents cooked a load of crabs one day and it stunk the house up so bad I couldnt be inside. It was during a heavy summer rainstorm. I sat on the front porch for 8 hrs to avoid it.

[Maurice Mcmurry]

I was waiting for someone else to bring up NOT favorites. During the time that I was the live in building maintenance guy in a community center, a group held a soul food dinner and made chitterlings. I had to vacate for several days.

[Mel Fulks]

I remember when I was a kid, 6 or so, my parents cooked a load of crabs one day and it stunk the house up so bad I couldnt be inside. It was during a heavy summer rainstorm. I sat on the front porch for 8 hrs to avoid it.

Children slowly learn to understand flavors and textures. You can’t make them like anything beyond Mom’s milk and sugar.

[Antonio Jhone]

Boiling chicken for Brunswick Stew today – the aroma got me thinking about favorite cooking smells. Baking bread is a classic, but I'm all about the sizzle of garlic, the earthy herbs, and the rich scent of simmering soup. What's your go-to kitchen fragrance?

[Lee DeRaud]

Boiling chicken for Brunswick Stew today – the aroma got me thinking about favorite cooking smells. Baking bread is a classic, but I'm all about the sizzle of garlic, the earthy herbs, and the rich scent of simmering soup. What's your go-to kitchen fragrance?

Sesame seed oil.

[Bruce Wrenn]

Boiling chicken for Brunswick Stew today – the aroma got me thinking about favorite cooking smells. Baking bread is a classic, but I'm all about the sizzle of garlic, the earthy herbs, and the rich scent of simmering soup. What's your go-to kitchen fragrance?

When making Brunswick Stew, I add both Boiled Chicken and BBQ pork. If I don't have BBQ, I take slow cooker pulled pork, add vinegar based BBQ sauce to it along with some liquid smoke. Quickly shred both meats in the food processor.

[Maurice Mcmurry]

Brunswick GA had their Stewbilee yesterday. I understand there is a bit of a controversy about the origins and the recipe.