Sriracha's lovely. Harissa is a fiery punch in the mouth with flavor to match. But if you're looking for a sweeter, funkier flavor from your chiles, gochujang (pronounced go-choo-jong) is the thing for you. More

A common complaint I hear from spice newbies is that their palates just can't take hot dishes. And while I'm not one of those people who eats spicy food just for the sake of it, some of the world's best cuisines employ heat as an essential part of their flavor profile. So what's a globally-minded spice wimp to do? More

From fast-food chains to street vendors, El Completo is Chile's hugely popular take on the hot dog. It starts with a wiener (known in Chile as "Vienesa") on a toasted roll with sauerkraut, then is buried under a thick layer of mashed avocado, chopped tomatoes, and an insane amount of mayo. More

During my recent trip back to New Mexico I ate rice, beans, and cheese almost every day, and no matter what dish I ordered, there was green or red chile on top. Just about every traditional food at a New Mexican restaurant is served smothered in chile. Immediately after placing your order, your waitress will most likely ask, "red or green chile?" Indecisive diners can order theirs "Christmas-style" but I've always gone one way or the other. Check out this roundup of some of our favorites, after the jump.... More

Republican vice presidential pick Sarah Palin might not be fond of San Francisco, but one San Francisco wine bar is fond of Palin Syrah. Or rather, it was. More

Chile recently claimed that 99% of the world's potatoes came from potatoes native to Chile, but Peru doesn't agree, saying that Chile's potatoes are actually derived from Peruvian ones. "Experts say the disputes reflect lingering historical tensions between the Andean neighbors."... More

I spent half of my trip in Chile longing for a completo, a Chilean hot dog impossibly overloaded with condiments. What condiments? Sauerkraut, mashed avocado, chopped tomatoes, mustard, and—my favorite part—a generous splodge of creamy mayonnaise. Oh yes. More

From April 13 to 19, I traveled around Chile with two other American food journalists on a culinary media trip. Here's another snapshot from that week. —Robyn Lee My final meal in Chile was a laid-back lunch at Puerto Fuy, an upscale restaurant regarded as one of Santiago's best. In between our main courses and desserts, we were served red wine sorbet made almost instantly by our table with the aid of a steaming pot of liquid nitrogen. As one waiter poured the liquid nitrogen into a sleek white, porcelain bowl partially filled with wine, the other waiter used two spoons to constantly mix the wine and nitrogen together. After a few minutes and pourings, we were each presented with... More

From April 13 to 19, I traveled around Chile with two other American food journalists on a culinary media trip. Here's another snapshot from that week. —Robyn Lee Having only been exposed to the skinny, sugar-coated, star-shaped variety of churros, I was surprised when I came across the completely different looking Chilean version at a bakery in Temuco. A churro in Chile is like an elongated hot dog bun-shaped doughnut sandwich filled with a layer of golden dulce de leche. The dough of this churro was a bit on the heavy side, but I can't say no to sweet bread slathered in sweet, creamy goodness. Not until I get diabetes, at least.... More

From April 13 to 19, I traveled around Chile with two other American food journalists on a culinary media trip. Here's another snapshot from that week. —Robyn Lee "They don't serve any alcohol?" asked Jenn incredulously. "No," insisted Carolina, our Chilean host. "They just serve coffee." Jenn, Wes and I—the clueless Americans in Chile—were befuddled by the Chilean institution that is café con piernas, or "coffee with legs." Think Hooters, but with a focus on long legs and dainty cups of coffee instead of boobs and chicken wings. Sex appeal sans booze? Interesting. As these cafes have been around since the 1960s, the formula of coffee and legs must work pretty well. Although visiting one of these cafes wasn't part... More