April 2007

Features

From Sea to Spicy Sea
A spicy thrill ride across the US and Canada, with old friends and tons of new discoveries

Crazy. Hot.
What does it take to judge the Austin Hot Sauce Festival? An asbestos mouth and a few pints of cold beer

The Spice of Life
Peppers from Hungary, Spain and the Far East add zing and brilliance to an inspired chef’s cuisine

Secrets of the Sauce
Stars of the industry tell what it takes to make it in the sauce biz—from marketing and labeling to recipe development

The Habanero Whisperer
A spice-loving chef with a mad-scientist streak grows, deconstructs, and cooks chiles in Atlanta

Zesty Destinations: Jamaica’s Sauce Country
Journey to Jamaica—home of Walkerswood, down-home lobster shacks and jerked meats galore

Get It While It’s Hot
Go inside the world of hot sauce collectors to check out the hottest bottles and biggest names

Departments

Editor's Letter

Letters

Hot Flashes
Our favorite international sauces from Africa to Australia, Mexico and the Islands, plus a chat with the couple behind the Hot Zone Online

Hot off the Press
Two new books take readers on a tour of African and Indian spice traditions

Hot Commodity
Gadgets for your chile patch will get you thinking about spring

Zest Express
Warm, hearty salads make quick and zesty dinners

Chile Lite
Savor the myriad ways chicken is spiced up worldwide

Salsa Scoop
The best wing sauces out there, plus classic wings meet Filipino adobo in one great recipe

’Cue & A
Our intrepid barbecue expert takes us to Mazatlán for grilled fish on the beach and a chiltepin or two

High Spirits
Happy hour heats up with these tips for infused cocktails

Wine Words
How to throw a wine tasting bash with zesty suggestions to get you started

International Chili Society
The reigning champ of verde tells all

Pepper Patch
Make your own hot sauce at home with chiles from your patch

Ingredients

Just Desserts
Peanut butter pie for the chilehead

Details

Recipe Index

Pepper Profile
Discover the classic Anaheim