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Swicy: The Sweet-and-Spicy Trend, Decoded
“Swicy” — sweet plus spicy — went from a niche food-blogger phrase to a flavor category that now…
Category: Articles
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Cast Iron for Spicy Cooking: Why Heat Retention Matters
If you cook spicy food and you don’t own a cast iron skillet, you’re fighting your stove every…
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The Best Spice Grinders for Whole-Spice Cooking (Hands-On Review)
If you cook with spices and you don’t own a dedicated grinder, you’re leaving most of the flavor…
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Chili Crisp Showdown: Lao Gan Ma vs. Fly By Jing vs. Homemade
Chili crisp is the condiment that broke containment. It started as a regional Chinese specialty — fried chilies,…
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How to Build a Spicy Pantry: 12 Essentials Every Chili Lover Needs
A well-built spicy pantry isn’t about hoarding 40 bottles of hot sauce. It’s about stocking a small set…
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The Scoville Scale, Explained: A Visual Heat Ladder from Bell Pepper to Pepper X
The Scoville scale is the closest thing chili lovers have to a universal heat language. Created by pharmacist…
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Hot Honey Explained: What It Is, How to Use It, and 5 Brands Worth Trying
Hot honey is the breakout flavor of the last few years. It went from a niche pizza-shop drizzle…
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Mango Habanero Hot Sauce: The Definitive Guide
Mango habanero is the single most-discussed flavor combination in spicy-food communities for a reason: ripe mango softens the…
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Fermentation 101: How to Make Lacto-Fermented Hot Sauce at Home
Lacto-fermenting your hot sauce takes the same five ingredients you’d already use — peppers, salt, garlic, water, and…
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Best Hot Sauce Making Kits in 2026 (Tested by Spicery Kitchen)
Making your own hot sauce at home is the fastest way to stop spending $14 a bottle on…