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magazine 2008 06 spicy thai tofu with red bell peppers
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Cooking
We love super-quick wok cooking on weeknights.
Bon Appétit
Cooking
They're a quick and crowd-pleasing hit I’ll make on repeat with no shame.
Aliza Abarbanel
Cooking
It is creamy, swooshable, and only takes two minutes.
Kate Kassin
Restaurants
This decidedly not-spicy dish is the move at Denver’s Hop Alley.
Emily Schultz
Cooking
Summer's chile explosion is about much more than five-alarm novelty. Here's how to tease out all the nuanced flavors fresh peppers offer. Get ready: August is going to be lit.
Amiel Stanek
Culture
So just let her, okay?
Julia Bainbridge
Cooking
It's just me, my flannel pajamas, and a bowl of this soup.
Aliza Abarbanel
Shopping
Add heat and texture to your eggs, ramen, veggies, and even ice cream.
Li Goldstein
These spicy rice noodles are deliciously easy.
Lucy Madison
test-kitchen
We tasted eight brands of the spicy(ish) stuff so you don't have to.
Bon Appétit
Cooking
Spicy, sweet, salty, funky—this Korean pepper paste brings it all.
Christina Chaey
Cooking
Put down the jar of red pepper flakes: We've got the intel on how to cook with fresh chiles—including how to choose the right level of heat for your favorite dishes.
Rochelle Bilow
Culture
The Bon Appétit Test Kitchen
Cooking
It's International Hot & Spicy Food Day, so here are 15 hot sauce- or chile-laden dishes to get your palate buzzing
Danielle Walsh
Culture
Lifestyle
Move over, Sriracha: There's a new condiment in town.
Christina Chaey
Cooking
Here's how to buy, store, and cook with hot and sweet peppers, in season in July.
Rochelle Bilow
Cooking
It’s a shortcut to toppings, sauces, braises, and more
Kendra Vaculin
Culture
I sprinkle fruity, sweet, and smoky Korean gochugaru on basically everything I cook.
Christina Chaey
Culture
From saffron to heirloom corn tortillas and really, really good grits—we've got just the place.
Mari Uyehara
techniques
We asked our readers what secret ingredients they put in their "best chili ever" and got some unexpected responses.
Diane Chang
Culture
More formally known as nam prik noom (Chiang Rai chile relish). Watch Kris Yenbamroong and learn
Culture
What do you know?
Julia Bainbridge
Restaurants
From Indian chicken fried with 40 spices to a mind-blowing Mexican seafood tostada, we pick the 5 best snacks from Singapore's World Street Food Congress
Jenny Miller