Gel-based device inspired by the cooling powers of milk assesses peppers whose burn ranges from mild to dangerous.

There’s something oddly satisfying about eating food that hurts a little. That feeling you get when that chili burn lights up ...

Individual preferences for piquant foods vary due to factors like capsaicin receptor sensitivity, personality traits, and ...

I’m the idiot who once ate a ghost-pepper wing on a dare, cried for twenty minutes, and then immediately asked for another ...