In this issue

The Bar Food & Appetizer Issue; Forget Taco Tuesday: We'll Have 'Em Every Day of the Week, Thank You; Sliders! 8 Next-Level Mini Burgers; Plank Grilling 101: How to Master the Technique

From Mild to Wildly Hot

Give your palate the ultimate gift this season: Train it to take the heat—and appreciate the mild chiles, too!—with dishes that scale up in spice with each passing day.

10+ mins

A Shot of Flavor

For zestiness when you’re short on time, try these injections, marinades and more.

4 mins

Ciao Chile's

Italy lays claim to countless varieties of the peperoncini. Learn more about some of our favorites, plus how you can integrate them in your own kitchen.

1 min

Finding The Wild​ Chiltepíns

A journey through the back roads of Sonora gave Dave Dewitt a better understanding of the coveted pepper plant.

8 mins

Foodie Paradise, Found

Puerto Vallarta, Mexico, might just be culinary perfection.

2 mins

Go For The Disc-It

This seemingly simple grill might be one of the most versatile around.

2 mins

Green Ambition

Watch your back, Hatch! Pueblo is catching fire.

4 mins

Have Heat, Will Travel

When you’re a true chilehead, being prepared while on-the-go is of utmost importance.

3 mins

'Cue & A

Husband-and-wife team Bill and Barbara Milroy, chefs and owners of Texas Rib Rangers Products, are spilling their secrets—just for you. Read on for their unique ideas, tried- and-true tips and, of course, insightful information when it comes to grilling.

3 mins

Make The Perfect Pasta

Get the water boiling! These handy tools will help you whip up oodles of noodles in your own kitchen.

1 min

Mish - Mash

There’s nothing better than creamy, velvety mashed potatoes. Or so we thought. These veggie purees still bring the silkiness, but make things even more mouthwatering with unexpected flavor combinations (and without using a tub of butter).

4 mins

Drinking It All In

On the heels of his fourth season, Jack Maxwell, the host of the Travel Channel’s Booze Traveler, reveals the real reason he has the coolest job in the world. Hint: The booze is just the tipping point.

3 mins

How To Moderate The Heat

Think you can’t cook with the superhots? Don’t know what to do when a crazy-spicy serrano sneaks up on you? Dave DeWitt has answers.

3 mins

Sausage Makeover

When it comes to grilling, it’s hard to beat the flavor of the mighty sausage. So why toss them on a bun with nothing but a simple condiment squirt? It’s about time we take them for a zesty ride.

1 min

The Seabury Scene

Ed Currie of PuckerButt Pepper Company gives us a glimpse into two can’t-miss hot sauce shows from the legendary chilehead couple behind High River Sauces.

3 mins

What You Don't Know About the New Mexican

For starters, don't call them Hatch chiles!

3 mins

Your Guide To Growing In A Container

Get the low-down on how to pot your chiles—and watch them thrive.

4 mins

Strike A Balance

Reducing the richness doesn’t have to the name of the game in these dinner.

3 mins

Reap What You Sow

Get the nitty-gritty details on what to do with your bountiful harvest. Plus, a brilliant gift idea!

6 mins

A 'Nawlins Switch-Up

Cut the cayenne from your Cajun and Creole cooking. Hot paprika is where the party’s at.

3 mins

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Chile Pepper Magazine Description:

Chile Pepper is the foremost authority on flavorful foods and the people who crave the best of zest. We cover it all from the hottest new cooking equipment, most stylish table items, to the best food, drink, peppers and more. Not only do we reach consumers with strong buying power, but retail buyers, manufacturers and more.