This episode is devoted to the spicy nightshade, the chili. We learn about the global spread and cultural importance of chili peppers from botanist Heather Arndt Anderson, author of Chillies: A Global History. We get a lesson on making Oaxacan chiles rellenos from Bricia Lopez of Guelaguetza Restaurant in Los Angeles. Francis Lam visits HEATONIST in New York to taste test hot sauces and gets a little emotional. John “Doc” Willoughby introduces us to a delicious ground chili powder from France, piment d’Espelette. Plus, America’s Test Kitchen explains the different uses for the many varieties of green peppers including in a wonderful recipe for arroz con pollo. Plus, Francis freestyles a pepper and onion jam, and talks with listeners about hobby cooking with seasonal produce and gluten-free cooking for a large group.