Wilbur Scoville invented the Scoville scale using the Organoleptic test that determines how hot a pepper is.

Ever since Sriracha exploded a few years ago, the amount of spicy food on any given restaurant menu has reached new heights. Changing consumer tastes and changing demographics have called for more fiery foods and restaurants are spicing up their offerings.

"You may want to get a glass of water," I warn my colleagues. It's 10 a.m., and I've dumped a bag of old white bread on the counter to use as the vehicle for testing 10 vinegary hot sauces, each waiting in a bowl marked with just a number.

When it comes to barbecue, Jamaica has only one trick up its sleeve. But, oh, what a trick. I'm talking, of course, about Jamaica's national dish--and cultural icon--jerk. Once you've tasted this fiery smoke-roasted pork, sweet with allspice, fragrant with island thyme, and above all, electrified with more Scotch bonnet chiles than you'd ever thought humanly possible to consume, well, a trick becomes a miracle and that sleeve a rich brocade.