With a rich fiery broth studded with sweet lumps of crab meat, this Mexican crab soup, chilpachole de jaiba, is filled with ...

Heat a large skillet over medium-high heat. Once the skillet is hot, add 1-2 tablespoons of oil. Add the unpeeled garlic, ...

The Chile de Agua is a little known heirloom chile from Oaxaca, Mexico, grown in a small valley for at least three centuries and is slowly becoming better known and more popular in the US.

To get to the bottom of the spice mystery, experts at The Ohio State University collected powdered samples from 10 pepper varieties including serrano, Scotch bonnet, and Chile de árbol.

So, Peterson, Joel Borcherding and Edisson Tello wanted to investigate multiple chili pepper varieties for potential spiciness suppressors. Initially, they collected dry, powdered samples from 10 ...