The Great Sriracha Feud | If You Can't Stand the Heat | 3

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 (niksharmacooks.com), 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 (niksharmacooks.com/veg-table)
Read the latest issue of Bon Appetit (bonappetit.com/?srsltid=AfmBOop7so919WEnh5Z6ic…).

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