Very few foods cannot be improved with a little addition of hot sauce. (Well, maybe ice cream, but even there some imaginative cook might concoct something tasty, say jalapeno and chocolate.) Fried chicken, though, can certainly be kicked up a bit with a little heat.
While less newsworthy than say, cracking the human genome, the genome of the pepper plant has been cracked and scientists have been able to sort out what specific genes are responsible for a pepper plant’s spiciness. By discovering it, this paves the way for pepper growers everywhere to engineer even hotter hot peppers.
Go to the barbecue sauce isle at your local grocery store right now and you will find a lot of choices, and many of them share a rather controversial ingredient – high-fructose corn syrup. High-fructose corn syrup, or HFCS, is an artificial sweetener and food preservative used to lengthen the shelf life of many sauces.
There is nothing better than some naturally smoked barbecue. However, while it helps to preserve meat and its antibacterial properties makes it safe (and very tasty) to eat, one thing is for certain, smoke dries out meat. It takes a very talented pit master to have meat that is both smoked and juicy, but they have a little secret – … Read More
Topped with barbecue sauce, pineapple, mozzarella, and ham, Hawaiian pizza is a tasty departure from classic red sauce-topped slices. Follow this recipe to make Hawaiian pizza with a homemade, quick-rise crust. Mild to Wild’s Original Finishing Sauce adds smokiness and a hint of spice, while pineapple adds a tropical sweetness.