Cold smoking is a process that adds a distinctive flavor to food, without cooking it. It is achieved by exposing the food to smoke generated at a temperature below 30°C. While cold smoking is the most common term used for this process, it's also known by other synonyms. Some of the common synonyms for cold smoking include cool smoking, smoke curing, and smoke roasting. Additionally, it's sometimes referred to as flavoring with smoke, smoke preservation, and smoke infusion. Regardless of the terminology, cold smoking is a popular method of preserving and flavoring foods like meats, fish, and cheese, and is enjoyed by many people around the world.