“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.

In 1912, chemist Wilbur Scoville developed a method to measure the heat level of chile peppers. The test is named after him, the "Scoville Organoleptic Test." In the original test, Wilbur blended pure ...

Spicy food lovers know chilies arrive in every shape, size, aroma, and heat level imaginable. Mild peppers bring a gentle kick to tacos, while fiery monsters can make even the boldest eater tear up ...