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A World of Chile Peppers, Spicy Foods, and Barbecue |
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Spicy Stories 20 Years of Fiery Foods Show Madness by Harald Zoschke A bried photo-history of the craziness of the show. Harald Zoschke reminisces.
Tantalizing Tamales by Gwyneth Doland In this excerpt from he book of the same name, Gwyneth Doland teaches us how to make these holiday treats.
Early Domestication of Chile Peppers Confirmed by Dave DeWitt Scientists have proven that chile peppers were domesticated at least 6,000 years ago.
Jalape-Oh-No! by Gwyneth Doland Associate editor Gwyneth Doland's hilarious report on the 2006 World Championship Jalapeno-Eating Championship.
Top 20 Chile Photos by Dave DeWitt Dave reviews his photo archives and selects his top 20 chile photographs.
Saga Jolokia: The Story of the Hottest Chile in the World by Harald Zoschke The Indians were right! They do indeed have the hottest pepper in the world, proven in tests in three countries.
Nancy's Fiery Fare: Pungent Pickles by Nancy Gerlach Food editor Nancy Gerlach teaches us how to make hot and spicy pickles, including Devilish Dills!
Spicy Burgers on the Grill by Gwyneth Doland Associate editor Gwyneth Doland grills up Buffalo Burgers with Pepita Pesto, Taco Burgers with Chile con Queso, Chipotle Elk Burgers, and Turkey Mole Burgers, and more!
How Moms Inadvertently Caused America’s Obesity Crisis and Created My Diet Plan by Dave DeWitt Believe it or not, Dave's on a diet! He also has an opinion who's responsible for the nation's excessive weight.
Romancing the Sauce by Bob Slentz-Kesler Confessions of a hot sauce addict, complementing our "Sex and the Chiles" story.
Hot Lix: Sex and the Chiles by Dave DeWitt Chiles have nothing whatsoever to do with sex. A chile is just a chile–or is it? Within the human psyche, everything has something to do with sex. With chiles, they’re just not as obviously symbolic as cigars are.
Celebrities on Fire by Molly Wales Celebrities of all sorts are stirring up the bland world of stardom by stoking the fires of Spiceland. Molly's story includes her Interview with Aerosmith’s Joe Perry.
The Great Super Bowl BBQ Cookoff by Dave DeWitt Dave was invited to join the Cackalacky Team at the Super Bowl BBQ Cookoff.
Diary of a Rock Star Cover Photo Shoot by Dave DeWitt The story of how Fiery Foods & BBQ magazine managed to get Aerosmith’s Joe Perry to pose for the cover of the magazine, which will be our January/February, 2004 issue.
Where There’s Smoke, There’s Flavor by Dave DeWitt Dave has toured an amazing chipotle production facility in Texas.
Chiles and Chocolate by Dave DeWitt Since more than 2500 years, humans have been enjoying chocolate in conjunction with chiles. Dave digs up chile-choc history, as well as six delicious recipes.
I'll Be The Judge of That: Judging the Individual Category at the Austin Chronicle Hot Sauce Festival by Brian Rush With his tastebuds still on fire, Brian reports from the 2003 event in Austin, Texas.
A Tale of Cooking Contest Treachery by Jim Fergusson When a chilehead chef sneaks into cookoffs at a New Orleans' Irish Pub, look out!
The Proof is in the Distiller: An Interview with Jack Daniel’s Jimmy Bedford by Dave DeWitt Dave interviewed Jack Daniel's master distiller and got some tasty Tennessee whiskey recipes.
2003, The Year of the Goat by Dave DeWitt 2003 is the Chinese Year of the Goat. Does that mean we have to eat goat meat? You bet. Dave DeWitt gets your goat in his article on the subject.
Why Chiles Conquered America by Dave DeWitt Dave explains the exponential growth of interest in chile peppers and the boom in fiery foods products in the U.S. over the past two decades.
Fiery Fellows by Various A collection of chilehead contributions.
Mas Melinda’s Contest Winners To Visit National Fiery-Foods & BBQ Show. by Dave DeWitt Hundreds of chileheads from across the nation sent in recipe ideas for the Más Melinda’s Recipe Contest in 2002. Here are the ten winners and the Grand Prize winning recipe.
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.
Quest for Fire by Dave DeWitt Notes from the World of Heat.
Almost Busted by Dave DeWitt Starsky & Hutch knocked on the Pepper Pope's door, wondering what he was growing in his greenhouse. Read on, it could happen to you, too. Another Blast from the Past.
SuperSite Humor I: Confessions of a Chile Addict by Stu Burns Find out whether you're one, too.
SuperSite Humor II :How to Order Enchiladas in Santa Fe by Dave DeWitt If you go there, be prepared for some tough decisions...
Why Cooks Spice Up Their Foods by Dave DeWitt 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.
Herbie's Spice World, Part Two by Ian "Herbie" Hemphill In part two of his pepper story, the "Sultan of Spices" takes a look at some other spices commonly referred to as pepper: Cubeb, Long,Sichuan and Mountain pepper.
Pimentón: The Smoked Chile Powder from La Vera, Spain by Dave DeWitt Dave DeWitt takes you to the Old World, exploring a special kind of chile named pimientos., which is traditionally smoked and ground to a tasty spice.
The Cayenne Trail by Dave Jackson Chiles have an increasingly international connection, and Dave Jackson examines this phenomenon in his article, which traces the pods from the field to the table.
Herbie's Spice World, Part 1: True Pepper by Ian "Herbie" Hemphill In our brandnew column, Australian expert Ian "Herbie" Hemphill covers the exciting world of spices. "Pepper" is the most confusing name that has ever been given to a spice, and in his first article, Ian sheds some light on True Pepper.
More Uses of Capsaicin by Dave DeWitt This wonder chemical, found in no other plant or animal substance than chile peppers, is being used in some highly unsual applications, including repelling creatures from things humans want left alone.
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