Now for something a little different. I like to write about Nature’s Poisons – their history, science, chemistry, and toxicology. It’s fun for me, and hopefully for you, too. But just because something is harmful or toxic, doesn’t mean it can’t be delicious. Take chile peppers and capsaicin, it may be potent and cause some … Continue reading Cooking With Capsaicin: Sriracha Continue reading →