2.Chopped Cheese: The Real New Yorker’s Sandwich
3.Trying Seven Unique Pizza Recipes From Around the World
4.Adding a Mexican Touch to Southern Cuisine
5.Eating (and Breathing) Dragon’s Beard in Singapore
6.Pizza Around the World, From Mexico to Nepal
7.Lima: Papa Rellena
8.From Indonesia to Brazil, 8 Inventive Instant Noodle Recipes
9.The World’s Rarest Pasta Is Made Entirely by Hand
10.The Secret to Sriracha Hot Sauce’s Success
11.These Monks Make a Wicked Hot Sauce
12.Around the World In Seven Rice Dishes
13.Kimchi: A Story of Love and Patience
14.Graham Crackers Were Invented to Curb Sexual Appetite
15.What Breakfast Is Like Around the World
16.Desserts Around the World, From Chicken Pudding to Cake-On-a-Spit
17.Why This Japanese Farmer Plays Music for His Konnyaku Potatoes
18.In Japan, Shaved Ice Goes Gourmet
19.How Noodles Are Made Around the World
20.How People Drink Soup Around the World
21.How People Are Standing With Black Lives Matter Around the World
22.Tamales in the Delta? How a Mexican Delicacy Became a Mississippi Staple
23.Hidden Valley Ranch Is a Real Place
24.Fighting Food Waste in Los Angeles
25.The Great Bagel Rivalry
Think spice makes everything better? Well, you’re right. We’re turning up the heat with our spicy food world tour. We asked seven people in seven countries to show us the foods that make them salivate and sweat. On the menu is dakdoritang in Seoul (a hot soup spiced with gochugaru), jambalaya in Houston (check out the cayenne in that one), and maboke in the Congo (it gets its fiery flavor from red Scotch bonnet peppers). And, what should you do when you can’t handle the heat? Great Big Story senior producer Beryl Shereshewsky tests out different hacks to ease the burn—like sugar, chocolate, and even vodka.
Seoul, South Korea
Korean cuisine incorporates a lot of gochugaru, which are red pepper flakes with a little bit of sweetness. The paste version is known as gochujang, and is a mainstay in Korean cooking. Go Hyesook incorporates both to make dakdoritang, which uses chicken as a main ingredient that is cut and made into soup.
A lot of Jamaican food finds its heat in Scotch bonnet peppers. They come in four colors—red, yellow green, and purple. And don’t be fooled by purple’s pretty exterior—it’s the spiciest of the bunch. Brittany Blackwood uses the peppers to cook an authentic Jamaican jerk chicken, which she called “smoked chicken times 100.”
Aubrey uses a spicy chili cultivated in Sarawak to make his Sarawak laksa. He says this specific chili is exceptionally spicy, even those who can take their spice might find it too much to handle. But the proper amount makes his Sarawak laksa all the tastier.
Hyderabadi dum biryani
Ajay Manthena’s Hyderabadi dum biryani uses a spice from Guntur, famous for being a red chili hub. Ajay describes the flavor of the biryani like “having firecrackers in your mouth.”
Kaeng tai pla
Phattharawut Thiangtong says that chilies are a part of every Thai person’s life. “I don’t think Thais can live without chili,” he says. “Wherever they go, they take chilies with them.”
For his kaeng tai pla, a dish local to the south of Thailand, he uses a variety of ingredients including chili paste, vegetables, tamarind sauce, sugar, black pepper, and fish belly.
Maman Angèle has her own garden full of spices for cooking. She uses a lot of Congo peppers, native to the Équateur province, while making her maboke—grilled fish in banana leaves.
Brett Hebert knows that spice makes food delicious, but only when you use the right amount. It is important for him to not let the cayenne overpower the other ingredients in his jambalaya. Each element—like the shrimp, crab, and andouille sausage—needs to be able to stand out on its own. The cayenne should just help enhance the flavors.
15 videos | 45 min
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4 videos | 13 min