Here’s everything you need to know about the world’s most famous heat ranking system before you add chiles to your next meal. The Scoville scale is a measurement of pungency (aka spiciness) in members ...

In Texas, we find spice so nice we had to proclaim it twice. The Lone Star State is home to not one but two officially sanctioned chiles. In 1995, the Texas Legislature declared the ubiquitous ...

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 ...

What was state of the art in 1912 has mostly fallen by the wayside. Cars have replaced horses. Washing machines have replaced washboards. Air travel, refrigeration and container shipping have ...

With Zest Fest on the horizon, my eyes are a little more attuned to chili-related news. A post on the Smithsonian Food and Think blog seems a perfect primer to the upcoming festivities. See Also: ...

With the recent crowning of Pepper X as the new Guinness World Record holder for hottest chili pepper, here's a look into just how the spiciness of a pepper is calculated — and some examples of very ...

A new small, yellow-greenish chili pepper that’s taken more than a decade to cultivate has out scaled all others including one from its developer, earning the official title of the hottest chili ...

From Wilbur Lincoln Scoville’s lab in 1912 to the set of "Hot Ones" with Kyan Khojandi, the same question persists: how far does the burn go? Behind every fiery bite lies a single ...

It was grown by the maker of the former hottest pepper in the world. The Scoville Scale, which measures heat, indicates a regular jalapeno is usually up to 8,000. Pepper X is rated nearly 2.7 million.

From shifting Scoville levels to chef preferences, here’s why 'make it spicy' misses — plus smarter ways to order, tweak at the table, and recover. “Make it spicy” means something different in every ...

“Make it spicy” means something different in every kitchen, and that’s where orders go sideways. A tiny tweak in how you ask for heat helps servers match your tolerance without blowing out the dish.