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.