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Recipes and techniques courtesy of fusion cooking in Chef James Kenji Lopez-Alt book

[ad_1] Have you ever eaten a chili pepper that started a 4-alarm fire in your mouth? Here’s a tip on taming the flame from American chef James Kenji López-Alt, from his new book “The Wok: Recipes and Techniques:” “Capsaicin, the chemical responsible for chili heat, doesn’t dissolve in water, so […]