Free Republic

So apparently Bengal Village in East London has the "hottest curry in London." It features 72 types of chilis, including the Carolina Reaper, scotch bonnet, bird's eye, naga and snake chilis, so it's pretty spicy stuff. They do a challenge with this dish -- a challenge which you have to sign a waiver to attempt. And if you can't tell by this next video, it's pretty intense. Watch: London’s hottest curry makes a man leave the restaurant and think about what he just ate @Bengal_Village pic.twitter.com/SvNWtZOOUq— UB1UB2 West London (Southall) (@UB1UB2) June 19, 2025I feel bad for the guy, but...

If there’s one place to find unexpected food combinations, it’s social media. TikTok recipes abound with weird combos like chamoy and pickles, whipped cream and lemonade or Jell-O mix and grapes. The mashup going viral right now is wine with jalapeños. People drop a few thin slices of fresh jalapeño into a cold glass of white or rosé and rave about the taste. At first, this pairing seems ridiculous. But I’m a certified taster and the author of How to Taste, and I can tell you that there’s solid logic behind this trend.

The rooster bottle won’t get shipped anywhere until at least September.Marnie Shure is a writer and editor with over a decade of experience. For the past six years, she has been primarily focused on food publications, covering restaurant reviews, recipes, breaking news, fast food and grocery taste tests, industry trends, and more. She previously helmed The Takeout, a Midwest-based food website. Over the past few years, fans of Huy Fong Sriracha, the hot and garlicky chili pepper sauce in the iconic rooster bottle with the green cap, have experienced a roller coaster of emotions and heartbreak typically reserved for sports...

Throw out those bogus shopping tips about pepper size. Decades of deliberate planning created a less-hot jalapeño. It’s not just you: jalapeño peppers are less spicy and less predictable than ever before. As heat-seekers chase ever-fiercer varieties of pepper—Carolina reapers, scorpions, ghosts—the classic jalapeño is going in the opposite direction. And the long-term “de-spicification” of the jalapeño is a deliberate choice, not the product of a bad season of weather. This investigation began in my own kitchen. After months of buying heat-free jalapeños, I started texting chefs around Dallas to see if they were having the same experience. Many agreed....

Ingredients: 1/2 lb. grated Swiss cheese 1/2 lb. grated Monterey Jack cheese 1/2 lb. grated sharp cheddar cheese 1 cup jalapenos, chopped and seeded 6 eggs 1 tsp. minced garlic 1/2 tsp. salt Directions: