Most techniques for removing the seeds from peppers instruct you to slice the chile in half lengthwise, then use a paring knife to remove the seeds and ribs. But, while shadowing in the kitchen of Dirt Candy, I learned an easier way. It's quicker and less risky.
A new study presented at the Biophysical Society's 59th Annual Meeting in Baltimore revealed that capsaicin -- the ingredient
Capsaicin's positive effects are modest. But they are real. All of this is to say, the obsession with chili pepper heat may be a fad. Or a form of masochism. But it may also reflect -- for once -- popular taste and nutrition in a happy alliance.
You think you know, but you have no idea.
It took me 21.85 seconds to consume three Carolina Reapers, the world's hottest chilis.
Excess fat is a primary cause of inflammation and explains why packing extra pounds promotes cardiovascular disease, diabetes and several cancers. So how could fat make weight loss easier?
One of the stranger stories to have come out of Hurricane Sandy, which ravaged the East Coast a year ago this week, is that
Danish TV host Mikkel Kryger quite literally had steam coming out of his ears after boldly biting right into a very potent
Want to become a vegas, mix the perfect cocktail or identify the hottest peppers? These top food apps are for you.
Some people can take the heat, and some just can't. The heat we're referring to is the spicy, mouth-burning, sweat-inducing
This chili was absolutely one of my go-to meals while I was taking off excess weight. Besides being delicious, it's incredibly healthy and makes for great leftovers. It freezes, thaws and reheats beautifully.
More from The Daily Meal: The relative heat level of a chile pepper is measured using a system known as the Scoville heat
Not only do herbs and spices provide flavor for very few calories, but they also have some amazing, disease-fighting antioxidants in them!
I can't imagine this city without the old-fashioned romantic Mexican-style hacienda of El Cholo. These wonderful restaurants remain in the same family, and the favorite dishes haven't changed since 1923.
THERE was a frost expected here two weeks ago, but Gary Paul Nabhan, a conservation biologist and inveterate seed-saver, was
Tackling a problem we didn't know existed, the New Mexico State University chile pepper breeding program has developed a