Down & Dirty

Down & Dirty: Bell Peppers

By • October 12, 2012 • 1 Comment

Down & Dirty: Bell Peppers

Recently, we learned all about hot peppers. Today we turn to their mild-mannered cousin, the bell pepper. Crunchy when raw, meltingly sweet when roasted, bell peppers come in a rainbow of colors. And unlike other peppers, which vary in heat depending on factors ranging from their species to the weather, you'll never find a hot bell pepper: due to a recessive gene, they don't produce capsaicin, the chemical that causes spiciness.

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Behind the Scenes

Too Many Cooks: Your Biggest Kitchen Disaster

By • October 12, 2012 • 3 Comments

Too Many Cooks: Your Biggest Kitchen Disaster

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

Merrill is the inspiration for this week's Too Many Cooks question. Yes, Merrill -- who you can see here clutching her cut finger after a Horseradish Vodka Bloody Mary mishap -- who once "burned down her kitchen attempting to deep-fry eggs."

Maybe you've guessed the question by now. Hint: it's one that we ask all of our contest winners.

What's your most spectacular kitchen disaster? Let the mishaps and mess-ups begin.

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