This article is republished from The Conversation. Everyone has a different tolerance for spicy food—some love the burn, while others can’t take the heat. But the scientific consensus on whether spicy ...

Spice is more than just about flavor. It represents centuries of culinary evolution, climate adaptation, and cultural ...

2. Fold Into Cheeses: In a mixing bowl, combine the crumbled feta and ricotta. Add the green sauce and fold gently until ...

The chemicals that make food spicy don't target taste receptors, but rather temperature receptors in the tongue. When you purchase through links on our site, we may earn an affiliate commission.

Many years ago, I became a Phaal Curry Monster, meaning I was brave (and dumb) enough to accept a restaurant’s challenge to eat a plate of chicken drenched in curry made of the spiciest peppers on ...

My sister-in-law made these delicious pork bowls with us once, and I fell in love with it. Here’s a slow-cooker recipe that brings that same flavor and is so easy to make! You can use it in bowls, eat ...

Could your baked sweet potatoes use a little zing? This sweet and spicy condiment adds a zippy tang and flavorful kick to any ...