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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
techniques
Our guide to using different types of chiles, from dried and flaked to fresh and powder.
Danielle Walsh
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
Cooking
When capsaicin is the culprit, reach for booze or dairy instead.
Aliza Abarbanel
Cooking
A world traveler shouts out his love for dried chiles, from Mexico to China
Matt Gross
Cooking
Chili Colorado is the greatest recipe of all time.
Rick Martinez
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
Just don't call it compound butter.
Molly Baz
Cooking
It heats up a cool celery tofu salad...and anything else in your fridge.
Chris Morocco
techniques
There's an unfathomable variety of recipes for hot sauce, and finding your favorite might take some doing. Here's mine.
Ian Knauer
Cooking
You've fallen in love with sriracha, but you should be cooking with sambal
Rick Martinez
Cooking
This beloved Chilean dish has squash, spaghetti, and beans—what more do you want?
Miska Lewis
Culture
I sprinkle fruity, sweet, and smoky Korean gochugaru on basically everything I cook.
Christina Chaey
Culture
The Chile Pepper Institute of New Mexico answers 5 strange questions about chiles.
Ann Mah
techniques
techniques
If you like it hot, now's your chance.
Elyssa Goldberg
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
techniques
Cooking
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
Cooking
This Snapper Crudo with Chiles and Sesame is an easy yet elegant appetizer to serve at a holiday party.
Audrey Bruno