Van Gogh painted with bacon, Lady Gaga’s tender loins draped in…tenderloin; a gorgeous model in a chile-studded bikini; re-purposing food for art and fashion seemingly knows no bounds.
One pot, 37 plants. Can a jillion chile peppers be far behind? Mark Masker shares his progress on the great Topsy Turvy experiment.
For the first time ever, I went hunting for wild mushrooms. They definitely don’t qualify as spicy, but what mushrooms lack in heat, they make up for in flavor!
Master spice expert John Gregory-Smith scoured the world for recipes featuring interesting spices, and shares his discoveries in this book. Not exactly ground-breaking stuff for chileheads, but accessible and interesting recipes with chile peppers prominently featured in many dishes.
Chef Mike Stines gives the lowdown on shopping for a smoker.
Three-dimensional food printing may be the ultimate in custom cuisine. 3-D food printers can make little space shuttle-shaped scallop nuggets, or cakes and cookies with edible messages in them. It will even make a solid hamburger patty with layers of ketchup and mustard embedded inside. How did we survive without this?
Yep, it’s that festive time once again. Pull out your rubber chickens, your leftover plastic Easter eggs, and let fly—er, walk—with those inane “crossing the road” jokes…it’s National Chicken Month!