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Deep dives into heat, flavor, and the culture of hot sauce. From field to bottle.
Grilling season is here, and hot sauce belongs at every stage: the marinade, the baste, and the finishing drizzle. Here's how to use it on chicken, ribs, and vegetables.
Looking for gifts for the hot sauce lover in your life? Here's our guide to gift sets, sampler packs, and pairing ideas that work for heat beginners and capsaicin veterans alike.
The hot sauce world is split into two camps: vinegar-based and fermented. Both have their place, but they produce fundamentally different products. Here's an honest comparison.
Gochugaru isn't just for kimchi. These Korean red pepper flakes have a smoky sweetness and mild heat that make them one of the most versatile spice rack additions you can buy.
That bottle of hot sauce in the back of your fridge is probably still fine. Probably. Here's how to tell, and why vinegar-based and fermented sauces age differently.
Canada's growing season is short, but with the right varieties and techniques, you can produce a respectable pepper harvest. Indoor starts, cold frames, and knowing your frost dates make all the difference.
Hot sauce and cheese might sound random, but fat carries capsaicin flavour, and the pairing possibilities are genuinely exciting. Here are our favourite combinations.
The real deal: brined, dredged, fried, and slathered in a cayenne-lard paste. We adapted the classic recipe using our Smoky Chipotle as the base, and it's outrageously good.
Most spicy cocktails are gimmicks. These three are legitimately good drinks where hot sauce is a real ingredient, not a stunt. Recipes included.
Mexico has more chile pepper diversity than anywhere else on Earth. From mild, sweet anchos to fiery arbols, here's a guide to the varieties every hot sauce lover should know.