The Great Sriracha Feud | If You Can't Stand the Heat | 3
发布时间 2025-09-18 07:01:00 来源
摘要
Why has hot sauce gotten so - well, hot? Bon Appétit’s Joseph Hernandez sheds some light on the rise of condiment culture, and why the spicy stuff got so popular over the past ten years (even Mötley Crüe has a hot sauce line!). Later, we explore our biological reactions to spice and heat with Nik Sharma, author, chef and molecular biologist. He’s guiding David through a taste test of some of the hottest peppers, sauces and condiments out there today. And, he’s breaking down the science of each reaction — let’s see if David can handle it! Find Nik’s Latest Book: Veg-Table Read the latest issue of Bon Appetit. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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