Great Bowls of Fire! An excerpt from Dave's book, with international recipes for soups, chilis, stews, and other fiery one-pot meals.

The Evolution of Chipotle Flavor, by Dave DeWitt. Chipotle flavor is hitting mainstream. Restaurants Get Into the Act, and there's an astonishing selection of Specialty Foods, including dips, fast food, jams, legumes, sauces, snacks and even smoky tortillas.

Spicy Spuds Around the World! Dave DeWitt explores the history of potatoes and shares spicy spud recipes from around the globe.

How to Pickle Peppers, by Dave DeWitt. One of the best ways to handle an overwhelming chile crop is to pickle 'em.

How to Make Hot Sauces, by Dave DeWitt & Chuck Evans. A selection on commercial manufacturing, along with some recipes for attempting to duplicate some of the classic hot sauces that are most popular today.

Firewater, by Dave DeWitt. An overview of how to match hot and spicy drinks with various foods.

Why Cooks Spice Up Their Foods, by Dave DeWitt. Spice is nice -- but why? Dave explores the various explanations for why we have added spices such as chile peppers to our foods over the tens or hundreds of thousands of years that we have been cooking.

Hot Sauce: Playing it Safe, by Harald & Renate Zoschke. Whether you plan on going commercial or just cook up a mini-batch for your friends and family, it is important to play it safe. A look at the importance of a proper pH.

"I’ll Have the Chipotle Shrimp", by Dave DeWitt. Consumers Seek Spicy Ethnic Cuisines. Dave explores this exciting food trend, with a sidebar by Harald Zoschke about Ethnic Cuisines abroad.

Chile Pasado: A Blast from the Past by Dave DeWitt. Dave raves about the next best thing to fresh green chiles.

Exotic & Spicy Salads!  Part 1  As part of our summer celebration, we present three weeks of salads created expressly for chileheads. See also Part 2 and Part 3.

Very Berry Hot: Judy England, owner of SweetSides is concerned that a much larger company is attempting to "clone" her berry-based barbecue sauces. Judy's response: She has released recipes so that consumers can make their own berry-based barbecue sauces!

All Recipes from the Guest Chefs at the 13th Annual National Fiery-Foods & Barbecue Show

Pimentón: The Smoked Chile Powder from La Vera, Spain, by Dave DeWitt. A brief history of this remarkable chile product , plus recipes: Spanish Chorizo with Pimentón Pimentón Garlic Soup, and Grilled Tuna Steaks with Salsa Pimentón.

Hot and Healthy Salsas by Nancy Gerlach. Cut fat out of your diet by increasing flavor and freshness.

Cooking with Chipotles by Nancy Gerlach: a brief rundown of the uses of this smoked pepper, including recipes.

Revised Chile Heat Scale, by Dave DeWitt. Improving technology and more selective breeding has changed the standard heat levels for some chiles. To help you picking the right heat level for your food, here is the most up-to-date chart, compiled by the pioneering experts in the Fiery Foods Industry.

A Visit with the Chiles Rellenos Chef by José Marmolejo. Taking traditional cooking a step farther. Includes three great rellenos recipes.

Take Stock in Spicy Soups: Hot Stews for Cold Nights. From Great Bowls of Fire!, by Dave DeWitt and W.C. Longacre.

Using Rubs and Spices the Right Way, by Obie Obermark. Learn how these products can help you make delicious, tender, flavorful meats.

International Cooking Takes Center Stage, compiled by Denice Skrepcinski. Our resident food stylist and chef gives us a sampling of some tasty creations made by the guest chefs at the 11th annual National Fiery Foods Show.

Making the Most of Marinades, by Nancy Gerlach. Add flavor without fuss by using these spicy marinades for everything from mushrooms and chicken, to lamb and pork. Includes recipes.

Cooking with the Scovie Winners, by Nancy Gerlach. A showcasing of some of the 1998 award-winning products, with recipes.

Caring for Green Chile at Home, by Dave Jackson. Health and safety tips for handling fresh green chile.

Wrapped for the Holidays by Nancy Gerlach--foods cooked in their own wrappers make great packages for the holidays. Includes recipes.

Cooking with Salsas by Nancy Gerlach
Salsa's a summertime favorite and Nancy serves up some new recipes.

A Brief History of U.S. Commercial Hot Sauces - Dave DeWitt and Chuck Evans discuss and track American hot sauce manufacturing from the early 1800s.

Hot and Holy Habanero Sauces - What they are, where they come from, and how to use them.

New Mexico Cuisine: A unique blend of three different cultures, with recipes.

Recipes From the Florida Fiery Foods Show '98, by Denice Skrepcinski. Sample some of the exotic dishes that will be made by chefs featured at the Florida Fiery Foods Show.

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