A new study identifying molecules that suppress the heat of chili peppers hints at the possibility of adapting these ...

A new study identifying molecules that suppress the heat of chili peppers hints at the possibility of adapting these compounds into an 'anti-spice' condiment for food that's too fiery to eat. The ...

A study out of Ohio State University shows that chili peppers also harbor natural compounds that act like built-in fire extinguishers—suppressing the fiery sensation we associate with spicy food.

Mike’s Hot Honey has officially entered the Taco Bell chat, and it’s making things spicy. The temperature of your next Taco ...