How to love chillies

Ever wondered what the chef is eating? Snacking on the finest produce or surviving on thin air and caffeine? In this episode Ruth Alexander speaks to three chefs about how they get through the day, and the importance of the ‘family’ or staff meal. She’s joined by Juliette Feller, ...  Show more

Do you have a local cafe, restaurant or bar that you go to all the time? Maybe the staff recognise you or know you by name, perhaps you even get special treatment. In this programme Rumella Dasgupta finds out why people like to return to the same place, and the commercial value t ...  Show more

What in the world makes chili peppers hot? How in the world do we measure their spiciness? And where in the world are kids least likely to get spiced out? Get ready to be SPICED OUT with Mindy Thomas and Guy Raz in our hottest episode of Wow in the World yet! (Originally Aired De ...  Show more

Today, we talk about spicy food and its intersection with pleasure and pain as part of our "Taste Buddies" series — Short Wave's ode to "taste." In this episode, Host Emily Kwong talks to food reporter Ruth Tam and researchers Julie Yu and Nadia Byrnes about the science behind ou ...  Show more

The world loves spicy, greasy chili, but who cares about love when you can debate-- is chili soup? 

The chili pepper is the pride of New Mexico, but they have a problem with their beloved crop. There just aren’t enough workers to pick the peppers. Picking chili peppers can be especially grueling work even compared to other crops. So most workers are skipping chili harvests i ...