Matt Bray 
Canned baked beans have their place, but they’re not even in the same league as this slow cooker ranch-style beans. Most of the recipe is slow cooker time, and the prep is mainly rehydrating your pinto beans and ancho peppers, so the effort needed for …
Somewhere along the way, a tidy little rule took hold: bell peppers come in male and female, and you can tell which is which by flipping one over and counting the bumps on the bottom. It spreads every year across social feeds and produce aisles, …
You won’t find two peppers on the Scoville scale more alike than the scotch bonnet and the habanero. They carry the same searing heat, they belong to the same flavor family, and side by side in a cooked dish most people can’t tell them apart. …
Jalapeño peppers are everywhere, so you’ll rarely be stuck without one. That makes “what’s a good jalapeño substitute?” less a rescue mission than a choice: do you want the same bright, grassy flavor with a different level of heat, do you just need fire, or …
Two of the most familiar names in the chili world are the chipotle and the jalapeño, and the products built around them work hard to make them feel like opposites: one smoky and earthy, the other bright and crisp. Here’s the twist most people miss. …
Even those relatively new to hot peppers know of jalapeño peppers, but what’s interesting is the overall reputation this hot pepper has. Many people think of the jalapeño as a very spicy hot pepper, but in terms of the Scoville scale, the jalapeño is merely mild to moderate.
Three ingredients. That’s it. That’s the whole appeal of a traditional Louisiana hot sauce — no fillers, no shortcuts, just chili peppers, vinegar, and salt working together to create something hot, tangy, and salty in equal measure. It’s the kind of pantry staple that earns …
Nothing says “we’re not playing it safe this summer” like a marinade built on habanero heat. This isn’t a background player — it’s the main event, delivering serious Scoville power alongside a bright citrus punch that keeps every bite of grilled meat interesting from the …
Here’s something most people never stop to think about when they’re cooking with chili peppers: the same pepper, in the same amount, can taste noticeably hotter or milder depending on one thing that has nothing to do with the pepper itself — temperature. A warm …
The title of “world’s hottest pepper” changes hands more often than you’d think, as growers worldwide cross and coax their plants chasing pods hot enough to seize the crown. The list below ranks the current champions by their typical (median) Scoville heat — the peppers …
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