If you've wondered whether jalapeños have become less spicy over the years, you're correct, but the reason they're changing spice levels is no accident.

“Make it spicy” means something different in every kitchen, and that’s where orders go sideways. A tiny tweak in how you ask for heat helps servers match your tolerance without blowing out the dish.

I took dry aging to a fiery new level — by aging a steak with 6 million Scoville heat. The flavor, the burn, and the aroma were absolutely insane. This is easily the hottest, most intense steak ...