Why doesn't water help with spicy food? What about milk or beer?

Spicy foods taste spicy because they contain a family of compounds called capsaicinoids. Capsaicin is the major culprit. It's found in chilies, jalapeƱos, cayenne pepper, and is even the active ingredient in pepper spray.

Uncovering the science of Indigenous fermentation

Australian wine scientists are shedding scientific light on the processes underlying traditional practices of Australian Aboriginal people to produce fermented beverages.

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