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Short, useful reads on what is worth buying, cooking, or paying attention to right now.
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Use one strong bottle to make multiple nights of dinner feel sharper, not repetitive.
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Practical guidance on how to build a smarter hot sauce shelf, pantry, and gear lineup over time.
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science
Apr 25, 2026Salsa Macha, Pozole Rojo, and Al Pastor: Chiles and Technique
Toasted chiles in salsa macha, a red pozole broth, and al pastor's seasoned crust offer distinct ways to cook with Mexican chiles.
science
Apr 24, 2026Chili, Fresh Herbs, and Fermented Ingredients in Vietnamese Cooking
Fresh herbs, chili, fermented seasonings, and caramelized ingredients give Vietnamese dishes several different kinds of contrast.
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 22, 2026Thai Salads and Dry Curries: Pounding, Toasting, and Frying
Pounding, toasting, and frying make a difference in Thai salads and dry curries. Learn which steps shape their texture and seasoning.
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 17, 2026Harissa, Aleppo Pepper, and Pomegranate Molasses
Pair harissa, Aleppo pepper, or a spicy variation on za'atar with herbs and tart pomegranate molasses in everyday cooking.
science
Apr 16, 2026Nduja, Peperoncino, and Spicy Italian Pasta Sauces
Learn how nduja, dried peperoncino, tomato, and olive oil season Italian pasta dishes, from amatriciana to arrabbiata.
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.
science
Apr 15, 2026Nashville Hot Chicken, Birria, and Korean-American Heat
An ingredient-focused look at Nashville hot chicken, birria tacos, and Korean-American dishes seasoned with fermented chili pastes.