CATEGORIES
From Mild to Wildly Hot
Give your palate the ultimate gift this season: Train it to take the heat—and appreciate the mild chiles, too!—with dishes that scale up in spice with each passing day.
A Shot of Flavor
For zestiness when you’re short on time, try these injections, marinades and more.
Ciao Chile's
Italy lays claim to countless varieties of the peperoncini. Learn more about some of our favorites, plus how you can integrate them in your own kitchen.
Finding The Wild Chiltepíns
A journey through the back roads of Sonora gave Dave Dewitt a better understanding of the coveted pepper plant.
Foodie Paradise, Found
Puerto Vallarta, Mexico, might just be culinary perfection.
Go For The Disc-It
This seemingly simple grill might be one of the most versatile around.
Green Ambition
Watch your back, Hatch! Pueblo is catching fire.
Have Heat, Will Travel
When you’re a true chilehead, being prepared while on-the-go is of utmost importance.
'Cue & A
Husband-and-wife team Bill and Barbara Milroy, chefs and owners of Texas Rib Rangers Products, are spilling their secrets—just for you. Read on for their unique ideas, tried- and-true tips and, of course, insightful information when it comes to grilling.
Make The Perfect Pasta
Get the water boiling! These handy tools will help you whip up oodles of noodles in your own kitchen.
Mish - Mash
There’s nothing better than creamy, velvety mashed potatoes. Or so we thought. These veggie purees still bring the silkiness, but make things even more mouthwatering with unexpected flavor combinations (and without using a tub of butter).
Drinking It All In
On the heels of his fourth season, Jack Maxwell, the host of the Travel Channel’s Booze Traveler, reveals the real reason he has the coolest job in the world. Hint: The booze is just the tipping point.
How To Moderate The Heat
Think you can’t cook with the superhots? Don’t know what to do when a crazy-spicy serrano sneaks up on you? Dave DeWitt has answers.
Sausage Makeover
When it comes to grilling, it’s hard to beat the flavor of the mighty sausage. So why toss them on a bun with nothing but a simple condiment squirt? It’s about time we take them for a zesty ride.
The Seabury Scene
Ed Currie of PuckerButt Pepper Company gives us a glimpse into two can’t-miss hot sauce shows from the legendary chilehead couple behind High River Sauces.
What You Don't Know About the New Mexican
For starters, don't call them Hatch chiles!
Your Guide To Growing In A Container
Get the low-down on how to pot your chiles—and watch them thrive.
Strike A Balance
Reducing the richness doesn’t have to the name of the game in these dinner.
Reap What You Sow
Get the nitty-gritty details on what to do with your bountiful harvest. Plus, a brilliant gift idea!
A 'Nawlins Switch-Up
Cut the cayenne from your Cajun and Creole cooking. Hot paprika is where the party’s at.