In recent years, an unconventional type of warmth has elbowed its way onto more menus: the bite of chili peppers, whethe...

In recent years, an unconventional type of warmth has elbowed its way onto more menus: the bite of chili peppers, whether from the red jalapeños of Sriracha sauce, dolloped on tacos or Vietnamese noodles, or from the dried ancho or cayenne peppers that give a bracing kick to Mayan hot chocolate. ...

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