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science
May 3, 2026Vindaloo, Ghost Pepper Curries, and Rasam
Compare vinegar-seasoned vindaloo, ghost pepper curries, and pepper-forward rasam, with care taken to distinguish sourness from heat.
science
May 1, 2026Why Italy's Fiery Regional Dishes Are Finally Getting Their Due
From Calabrian 'nduja to proper Roman arrabbiata, Italy's most soul-warming spicy dishes are finally showing up on American tables. Here's what makes each regional tradition worth seeking out.
science
Apr 30, 2026Caribbean Pepper Pot, Scotch Bonnet Marinades, and Curry Goat
Compare the long simmer of Caribbean pepper pot, the seasoning in scotch bonnet marinades, and the aromatics in curry goat.
science
Apr 30, 2026Podi, Laal Maas, and Ghost Pepper: Regional Indian Heat
Explore the dried spices in podi, the chili sauce in laal maas, and the cautious use of ghost peppers in regional cooking.
science
Apr 23, 2026Cooking with Sichuan Peppercorns: A Guide to Mala
Learn to recognize mala's peppercorn tingle and chili heat, then explore ways to use the combination in noodles and tofu dishes.
science
Apr 19, 2026Caribbean Cooking with Scotch Bonnet, Jerk, and Curry
Explore the peppers and aromatics used in Caribbean jerk and curries, including scotch bonnet, thyme, garlic, and allspice.
science
Apr 18, 2026Som Tam, Larb, and Nam Prik: Balancing Thai Seasonings
Som tam, larb, and nam prik use chilies alongside tart, sweet, savory, and herbal ingredients. Here's how those balances differ.
science
Apr 15, 2026Sichuan Peppercorns, Mala, and Doubanjiang
Learn what Sichuan peppercorns add to mala dishes and how chili oil, doubanjiang, and cooling sides fit into the meal.