Hot Sauce

Fermenting produces some of the best flavor—and it's a cinch to do at home.

For the most vibrant, striking hue, stick with one type of pepper.

Look in any BA staffer's desk drawer and you're likely to find everything from sea salt to olive oil to real plates and bowls—all in the name of better desk lunches.

We fought. We ate. We nodded silently, awestruck, and ate some more. And then we declared: This is the ultimate homemade egg sandwich.

Move over, Sriracha: There's a new condiment in town.

Psst—hot sauce isn't actually that hard to make at home. We promise

What's the key to creating great hot sauce? Good chiles, strong vinegar, aromatics, and some salt. Forget all that other junk.

This vinegary hot sauce will mellow with time; make it the day before for a little less spice.

Everything you need to eat, drink, buy, and do in July, from Hawaiian hot sauces to where to get the best stadium food

From sea to shining sea, we've rounded up hot sauces from every state in the Union (plus D.C., minus N.D.). Which one represents your home?

The BA Test Kitchen shares their favorite hot sauces.

The best, worst and weirdest hot sauce paraphernalia we could find on the Internet

A sambal-style hot sauce to please all kinds of heat seekers.

The BA Test Kitchen goes to code red with three out-of-the-bottle recipes using our favorite condiment: hot sauce

As BA celebrates Sriracha Week, chef John Currence looks back at the sauce that got America sweating--Tabasco--and the powerful personality who championed it

This hot sauce recipe is made with just three ingredients: chiles, vinegar, and salt.