Bake the peppers and garlic until there is a slight char on the skins. Be careful not to burn them, and most importantly, BEWARE OF FUMES! Approximately 350 degrees at 30 minutes is good. You can ...

Bottles of a leading brand of Sriracha hot sauce are suddenly hard to find, driving up prices for them as high as $150 — but there are alternatives to opening your wallet that wide. It’s the second ...

Across the region and the diaspora, the Scotch bonnet lends its distinctive, tart, numbing heat to this hot sauce, offering a taste of the islands and a punch of flavor. By Korsha Wilson As a child, ...

There aren’t many foods I don’t like, but I’m adamant about disliking bell peppers. I can eat them in cooked preparations where they’re mixed in with other aromatics, but raw bell peppers — whether on ...

When Matt Cook started growing peppers nearly 15 years ago, he began with lemon drop and sugar rush peach peppers. Over the years, his hobby has grown and inspired a business: Cranky Dragons’ Hot ...

Marnie Shure is a writer and editor with over a decade of experience. For the past six years, she has been primarily focused on food publications, covering restaurant reviews, recipes, breaking news, ...