Chile

Jiyeon Lee’s sauce calls for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.

Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.

A very hot cast-iron pan will get the tomatillos charred quickly without overcooking them. Make a big batch for a great dipping salsa.

This tortilla soup has everything you want: chicken, corn, and, of course, chiles.

Take care with these little shrimp: Once they hit the oil, they’ll cook through quickly.

“You always want to give the option of adding heat at the table,” says chef and author David Tanis. These shallots deliver acidity and fire in one shot.

“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.

From a jalapeño-juice incident at Waffle House to an excessively spicy pizza, close encounters with chile have inspired not just panting but actual lawsuits

What's the best way to soothe chile heat? Amiel Stanek, our intrepid Guinea Pig, tests 7 methods, from yogurt to rice to... oil pulling?

Is a Thai bird chile really THAT hot? Five strangers in Times Square say yes—in GIF form

The Chile Pepper Institute of New Mexico answers 5 strange questions about chiles.

Chefs share their first time tasting Sriracha, chiles, and more.

Use two arbol chiles for a hotter, slow-burning mousse.

This is a sambal-style hot sauce named after its creator, senior associate food editor Alison Roman.

Our guide to using different types of chiles, from dried and flaked to fresh and powder.

Are chiles an antioxidant-filled wonder food? Or a bacteria-harboring carcinogen? We searched the annals of science to find the truth.

Be sure to taste your jalapeños before you muddle them. They range far and wide on the heat scale.

From jalapeño alternatives to the use of honey and maple syrup, how chef Bobby Flay uses chile peppers in his cooking

Some parsnips can have a woody core, which you’ll want to cut away before cooking.

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

This versatile oil is a great way to bring heat to just about any dish.