If you’ve ever regretted ordering a spicy meal, take note: A new study identifying molecules that suppress the heat of chili peppers hints at the possibility of adapting these compounds into an “anti-spice” condiment for food that’s too fiery to eat. The research helps explain differences in chili pepper pungency, or spiciness, by identi...
So how have you been able to cook for others in the meanwhile?
Mostly successful. But also for rare occasions it’s useful.