If a dash of standard hot sauce and a serving of mild buffalo wings just aren't enough to satisfy your need for heat, look no further. From California to Thailand, some of the spiciest dishes in the world are made using special peppers, sauces, and oils that challenge even the most daring taste buds.Read More
Downtown Akron’s Diamond Deli has added to its all-star roster of tribute sandwiches, debuting the OooohDell (or OBJ), named for Odell Beckham Jr.
The grilled cheese sandwich featuring onion, bacon and jam hit the menu Thursday, less than 48 hours after the Cleveland Browns’ stunning trade Tuesday night to acquire the superstar wide receiver.Read More
And it turns out, your love of the burn is actually doing great things for your body. Capsaicin, the chemical responsible for all the burning mouths and teary eyes, is in fact a great health booster that can help with everything from losing weight to killing cancer cells. It does way more than just lighting up your taste buds.Read More
I spent half of one youthful summer in the Middle East, working on an archaeological dig. Most weekends I went into the nearby town and gorged myself on the falafel sold by a local street vendor.
I learned two important lessons that summer. One was that the nitty-gritty part of archaeology absolutely bored me stiff and I needed to end any romantic dreams I had of choosing it for a career.Read More
Pepper Palace, which sells gourmet hot sauce, BBQ sauce, salsa, pickled items, jellies and jams, beef jerky and more, will join Cincinnati Premium Outlets’ roster of nearly 100 retailers in March.
Touting itself as “the Planet’s Number One Hot Shop,” Pepper Palace invites shoppers to experience a variety of small batch, handcrafted, natural, and award-winning sauces whileRead More
KANSAS CITY — The market for sauces, dressings and marinades is exploding. Consumer desire for something different in a familiar format is driving product developers to create condiments featuring bolder flavors, but also attributes in tune with today’s consumer trends.
The consumer’s craving for something different was on display at this year’s Winter Fancy Foods Show,Read More
“It’s not hot enough unless I’m dripping sweat as I eat it,” a friend of mine would tell the server at our favorite Mexican restaurant in college, as he ordered the secret, off-menu hot sauces for his burrito. Both in awe and disgust, I’d watch him pour threatening levels of neon orange and green sauces on his food, as I relished the buzzy head rush from the standard medium-level red salsa.Read More
Hot, hot, hot foods are the focus of new research released this week suggesting that eating fiery ingredients such as chili peppers may do more than burn your tongue. These foods may help you live longer.Read More
The omnipresent bottles of Sriracha appeared first, sitting on restaurant tables where the Tabasco used to be. Then came bottles of Sriracha’s Mexican cousin, Cholula. Grocers started stocking gochujang from Korea, and sambal, an Indonesian red chili sauce.Read More
Friends sometimes apologize to me for being strictly meat and potatoes lovers. No problem. I enjoy cooking both. Offering a flavorful finishing sauce proves key to pleasing everyone. I turn to the brilliance of Argentina's meat and robust condiment culture for inspiration.Read More