Chile

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.

Bobby Flay uses this spice rub for salmon, or on chicken thighs that are braised and then layered in tacos.

It might sound radical, but adding water to the pan makes total sense: The steam will help cook the burger through, while preserving moisture at the same time.

Kumquats are completely edible, skins and all. They lend a unique bittersweet flavor to this granita, and peak during the winter citrus season.

Talk about pedigree: Washington state’s Hama Hama Seafood Store fell in love with this sweet-and-spicy sauce after having it at Hog Island Oyster Company. They modified the original, then shared their take with us. If you’re not a raw oyster person, this buttery, broiled treatment should be in your repertoire.

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid.

Most of these ingredients can be found at Asian markets or in the Asian section of the supermarket.

The people who created Chipotle's new Hulu series, "Farmed and Dangerous," discuss the marketing and ethical concerns that went into making it.

Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.

In defense of Velveeta: It might be lowbrow, but its texture is supreme.

The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.

The addition of an anise-flavored liqueur turns this hot cocoa into the liquid version of chocolate-covered licorice.

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.