A study out of Ohio State University shows that chili peppers also harbor natural compounds that act like built-in fire extinguishers—suppressing the fiery sensation we associate with spicy food.

A new study identifying molecules that suppress the heat of chili peppers hints at the possibility of adapting these compounds into an 'anti-spice' condiment for food that's too fiery to eat. The ...

Chili-infused Mike’s Hot Honey made its debut at a Brooklyn pizzeria in 2010, according to its website, and has entered into ...