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Spice Up Your Weight Loss

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Trying to beat the battle of the bulge? We chileheads just might be at an advantage.

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Hot Trend for 2016

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According to Baum & Whiteman, a food/restaurant consultant company, spice blends from around the world might just be the next big food trend, popping up in eateries all around the U.S.

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Hurts So Good

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Capsaicin, the active component in chiles that gives them their heat, is used for more than just titillating the palate. Here are a few of the powers the fiery substance has over us.

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Shrimp and Chicken Jambalaya

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Catch a sneak peak from our Cajun & Creole issue, coming in a couple of weeks!

 

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Chinese Braised Oxtail Noodles

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Braising is a great method for tenderizing oxtail or any other tough cut of meat. If you haven’t tried oxtail, it’s now or never! We think you’ll love its rich flavor paired with thick pasta.

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