Discover the many ways in which chile peppers have set the global palate on fire. In Oaxaca, family and friends come together to make Mexico’s most patriotic dish—Chiles en Nogada. Join John “Doc” Willoughby, executive editor of Gourmet magazine, in ?anliurfa, Turkey, as he researches a story on Urfa and Mara? peppers. In Lenhartsville, Pennsylvania, meet an obsessive farmer who harvests over 100 different kinds of chiles. In the Gourmet test kitchen, Ian Knauer uses serrano chiles to make an Indian shrimp curry that mixes heat with a harmony of spices.
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