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tips how to handle chiles
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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
Rick Martinez
Cooking
When capsaicin is the culprit, reach for booze or dairy instead.
Aliza Abarbanel
Cooking
Make room in your pantry for a chile collection.
Rebecca Gao
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
techniques
Our guide to using different types of chiles, from dried and flaked to fresh and powder.
Danielle Walsh
Cooking
Just don't call it compound butter.
Molly Baz
Cooking
Chili Colorado is the greatest recipe of all time.
Rick Martinez
Cooking
This beloved Chilean dish has squash, spaghetti, and beans—what more do you want?
Miska Lewis
Culture
How spicy food became ubiquitous in the world’s hottest places—and why the rest of the planet just can’t get enough
Von Diaz
Cooking
A world traveler shouts out his love for dried chiles, from Mexico to China
Matt Gross
Cooking
From jalapeño alternatives to the use of honey and maple syrup, how chef Bobby Flay uses chile peppers in his cooking
Adam Rapoport
Cooking
It heats up a cool celery tofu salad...and anything else in your fridge.
Chris Morocco
Culture
I sprinkle fruity, sweet, and smoky Korean gochugaru on basically everything I cook.
Christina Chaey
Cooking
You've fallen in love with sriracha, but you should be cooking with sambal
Rick Martinez
Cooking
Not all kids can tolerate full rendang from the start. Develop their spice tolerance a little at a time.
Lara Lee
techniques
There's an unfathomable variety of recipes for hot sauce, and finding your favorite might take some doing. Here's mine.
Ian Knauer
techniques
If you like it hot, now's your chance.
Elyssa Goldberg
Culture
The Chile Pepper Institute of New Mexico answers 5 strange questions about chiles.
Ann Mah
Culture
It’s a cheese-stuffed roasted and fried green chile that’s nestled into a swipe of refried pinto beans and wrapped inside a supple flour tortilla.
Maggie Hennessy
Cooking
Use it anywhere you’d like a bright, garlicky punch of flavor.
Linda Shiue
Shopping
There’s a lot of fancy chocolate on the market. This one is my favorite.
Esra Erol
Cooking
This pepper is not a one-dimensional ingredient.
Sylvio Martins
techniques
What's the move when it's 100 degrees out and the last thing you want is full-dairy ice cream? This chile mango sundae, of course.
Elyssa Goldberg