Playing with fire - spicy dishes around the country
July 13th, 2012
03:15 PM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

Here’s a recent news blast from

“New Zealand pizza chain Hell Pizza is living up to its name by introducing Pizza Roulette. What is Pizza Roulette? It seems the pizzeria will put two drops of the super-ultra spicy ghost pepper sauce onto only one slice of your pizza, but they won’t tell you which.”
I find this a useful way to divide people into two camps. Camp One sees this as the most exciting innovation in the world of eating; ghost peppers are, after all, the world’s spiciest chile. Camp Two makes a mental note to go nowhere near this place, and under no circumstances order this pizza.  

In fact, the food world seems to be going toward Camp One and getting spicier. Following are spots where you don’t necessarily have to bring your own ghost peppers to make sure the food is hot enough for you.

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Filed under: Bite • Content Partner • Dessert • Dishes • Food and Wine • Hot • Peppers • Restaurants • Stunt

Hooked on cowhorn peppers (and possibly "happy hormones")
August 1st, 2011
12:00 PM ET
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Come summer, it’s not unusual for me to fall apart during dinner and shed a few tears. No, there’s need for cheering up, thank you, but please pass the tissues.

The waterworks come courtesy of cowhorn peppers growing contentedly in a big flower pot outside my window and burning my mouth to a crisp every time I take a tiny bite out of one or add a sliver to my favorite sauce.

I’m not a spicy food person. I know a lot of people will go out of their way to order anything with the “hot” symbol on the menu, but I’m not one of them. I have a low tolerance for it and I’ve never been big on breathing fire at dinner.

Yet here I am, choosing to turn all red and teary-eyed during home-cooked meals - something I wouldn’t dare do in a restaurant.

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Filed under: Gardening • Hot • Ingredients • Make • Peppers

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