The Silent Battle in Your Mouth Genetically, some people are born with fewer receptors for capsaicin, which is the compound that makes hot foods taste and feel hot. These lucky individuals start life ...

The chemicals that make food spicy don't target taste receptors, but rather temperature receptors in the tongue. When you purchase through links on our site, we may earn an affiliate commission.

QUESTION: Dear Dr. Zac, I’ve been taking blood pressure medication for years without any issues – but I recently read that common spices I love and frequently use like ginger and black pepper can ...

Portland’s perch on the Pacific Rim endows us with outstanding examples of nearly every Asian and Latin cuisine, each ...

When we eat spicy food containing chillies, a substance in them called capsaicin binds to receptors on the nerve endings in ...

Beyond their festive aroma and taste, holiday spices like ginger, cinnamon, cocoa, and cloves pack powerful antioxidants that ...

Weight loss is (and should be) a personal experience. If you're exploring tactics to make your journey easier, you may have come across mentions of using spices and herbs for weight loss. Let's get ...

Food safety regulators around the world have launched investigations into two brands of Indian spice blends over concerns that they may be contaminated with cancer-causing pesticides. In April, ...

Explicit content shows up in teenage and young adult books, with little warning. Could a book content rating system help?

The Spicy McCrispy was already one of our favorites at McDonald's, but this hack takes the sandwich to a new level with added ...