There's a very heated debate going on with Sichuan spices. Due to the clash between innovation and more traditional uses of spices, the future of Sichuan cuisine is uncertain. In the past, only thirty percent of dishes served were spicy, but now chefs want to show off their spice skills and will present as much as eighty percent spicy foods!
Must See Videos
-
Experimental dinners around the world connect chefs with artists
-
Will Work (Out) For Food
-
Max Halley Is On a Mission for Better Sandwiches
-
Do you know how to prepare the world's dangerous fish?
-
This is the worst mistake when cooking steak
-
Future of Protein
-
A world class feast but with music
-
You need Google Translator to eat here
-
The food circus happened once again
-
Want to be a sushi master?
-
Skullmapping Making Dinner Fun Again
-
Marshmallow flowers open in your hot chocolate
-
What Do Irish People Think About Thanksgiving Dinner?
-
Massimo Bottura - The sound of lasagna
-
Grandmas in, chefs out
-
Have you ever had real wasabi?
-
Mind of a Chef 5 is here
-
Jeff's Table is back
-
Jiro's Apprentice is now in America
-
What Owning a Ramen Restaurant in Japan is Like
-
Cooking with Altitude
-
Average Food Is Beautiful
-
The Uglier the Fruit, The Healthier For You
-
Bourdain and Obama slurp noodles in Hanoi
-
The Lost Art of the Mooncake
-
The Spiciest Debate in Cooking
-
Behind the Oldest Fast Food Joint In the East End
-
Ever Tried Eating Invasive Species?
-
Why Do You Like Spicy Food?
-
Inside the Quest for Perfect Taffy
-
Making Traditional Noodles
-
Dinner and a Show?
-
Food of the Future May Be Printed
-
Secrets of a Tempura Master
-
CoffeeFlour: A Tale of Delicious Potential
-
Get today's forecast on your toast
-
Day in the Life of Margot Henderson
-
She transforms elements of nature into sushi
-
Instagram Food Like a Pro
-
A Plant Burger That Bleeds?
-
Do you recognize this brand's creative director?
-
Do you know happens when you Instagram your food?
-
Want to eat your food (and restaurant) created by a printer?
-
Ants on a Shrimp - When Noma went to Japan
-
Chocolate Pudding: 'Strange Things' is making us eat it again