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287 Days till the 2009 Fiery-Foods & BBQ Show!

Latest SuperSite Articles:

Planting the Pepper Garden, Part 3: Hardening-Off and Transplanting Seedlings
It's time to get the chile seedlings ready for the vigors of the great outdoors.

Spicy Singapore
Is there a better place in the world to eat than Singapore? Not all food in Singapore is spicy, but the vast majority has a bite, and for the dishes that don't, there's usually a spicy condiment waiting nearby.

The Native Southwest, Part One: Wild Ones
Cooking with plants harvested in the wild--a excerpt from Cuisines of the Southwest.

The Fiery Foods of Spring
Out there in farming and ranching country, dedicated foodies have grown the spring foods you need to celebrate the season. And we can find the heat sources to spice them up.

The Most Complete Search for Chilli Varieties
Mark McMullan describes his labor of love, thechileman.org, with more than 3700 varieties listed.

20 Years of Fiery Foods Show Madness
Harald Zoschke reminisces about his participation in the wackiness of the show.

Ginger: The Gentle Heat
A brief history of this ancient rhizome, plus some delicious recipes.

Does Sauce Make It Barbecue?
Barbecue editor Mike Stines wonders if sauce is the key to good barbecue.

Smoked and Fired Up Prime Rib
Dave magages to get 10 meals out of one 8-pound standing prime rib roast.

Bhut/Bih/Morich: The Jolokia Comparison
German chile expert Harald Zoschke grew out the three major Jolokia varieties and compared them.

Featured Recipe: Sausage Pilau
This local recipe has been a favorite in St. Augustine for years.

2008 Scovies:
The Results are in!
All Winners Here

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