Stop saying “make it spicy.” Ask for the right heat instead — plus quick table tweaks and what to drink if it's too hot.

In 1912, chemist Wilbur Scoville developed a method to measure the heat level of chile peppers. The test is named after him, the "Scoville Organoleptic Test." In the original test, Wilbur blended pure ...

Heat can be added in myriads of ways. Spices — with visible identity — may be incorporated into meat blocks or applied as rubs. Liquid forms may be injected or tumbled. Concentrated options provide ...

Ohio State researchers discovered three natural compounds—capsianoside I, roseoside, and gingerglycolipid A—that reduce the perceived spiciness of chili peppers without altering their capsaicin levels ...