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Traditional Jamaican jerk chicken with scotch bonnet peppers and aromatic spices showing the layered heat styles that create cravings

science

Jun 10, 2026

Jamaican Jerk, Curry, and Pepper Shrimp

Jerk, curry, and pepper shrimp use different combinations of scotch bonnet, spice, smoke, and aromatics in Jamaican cooking.

Bowl of deep red harissa paste surrounded by dried red chiles, whole spices, and garlic cloves on a wooden cutting board

science

Jun 8, 2026

Middle Eastern Spicy Dishes: Dried Chiles and Cooling Accompaniments

Dried chiles, herbs, rich sauces, and cooling accompaniments create contrast in Middle Eastern spicy dishes. Explore ways to balance a plate.

Rustic bread topped with rich, red 'nduja spread and a drizzle of golden calabrian chile oil, showing the luxurious, spreadable texture

science

Jun 7, 2026

Nduja and Calabrian Chile Oil: Texture and Cooking Uses

Learn about the texture and culinary uses of nduja and Calabrian chile oil, from spreading on bread to seasoning pasta.

Close-up of dark red berbere spice blend in a wooden bowl, surrounded by whole spices like cardamom, coriander, and dried chilies

science

Jun 6, 2026

Pepper Soup, Suya, and Ethiopian Berbere: Different African Seasonings

Compare West African pepper soup and suya with Ethiopian berbere preparations, keeping their different regional traditions in view.

Steaming mapo tofu in traditional clay pot topped with red chili oil, ground Sichuan peppercorns, and chopped scallions

science

Jun 5, 2026

Mapo Tofu, Dan Dan Noodles, and Three More Sichuan Dishes

Mapo tofu, dan dan noodles, Chongqing hot pot, kung pao chicken, and Sichuan fish pair chili with different textures and seasonings.

Steaming bowl of pasta tossed with bright red Calabrian chile oil, freshly grated Pecorino Romano, and cracked black pepper

science

Jun 4, 2026

Using Nduja and Calabrian Chiles in Pasta and Pizza

Stir nduja into a sauce or use Calabrian chiles on pasta and pizza, keeping garlic, tomato, cheese, and other flavors in balance.

Bowl of mapo tofu with visible Sichuan peppercorns and glistening red chili oil, showing the characteristic numbing-spicy combination

science

Jun 3, 2026

Sichuan Peppercorns, Doubanjiang, and Chili Oil

Sichuan peppercorns, doubanjiang, and chili oil add tingle, savory depth, and chili flavor. Learn where each fits in a dish.

Fresh yellow ají amarillo peppers alongside traditional Peruvian cooking ingredients including pepper paste, lime, and herbs

science

Jun 2, 2026

Cooking with Peruvian Ají Chiles, Pastes, and Citrus

Use Peruvian ají chiles and pastes with citrus, dairy, and other ingredients, and learn how preparation changes the finished dish.

Traditional Greek gemista (stuffed peppers and tomatoes) with visible herbs and spices on a rustic wooden table

science

Jun 1, 2026

Greek Spiced Dishes: Gemista, Horiatiki, and Table Seasonings

Gemista, horiatiki, and pepper-seasoned Greek dishes offer different ways to combine vegetables, cheese, herbs, and acidity.

Steaming bowl of tantanmen noodles with glossy red chili oil, creamy sesame-miso broth, and garnishes of scallions and sesame seeds

science

May 31, 2026

Miso, Sesame, and Fermented Chili Pastes in Japanese-Inspired Dishes

Miso, sesame, dashi, and fermented chili pastes provide a savory base for Japanese-inspired noodle bowls and other spicy dishes.

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