If you've ever eaten something extremely hot then you'll know that feeling that your head may explode.
Very hot chilies just have that throat drying, intense vibe and when things are too hot it can seem as if you've been chewing gun powder.
We've looked at chillies before at FDL and even brought you a report on the world's hottest variety.
This work from the photographer Adam Voorhes shows chillies in their often explosive light - Using firecrackers Voorhes has literally blown chillies up and captured the exact moment when they burst - amazing food art for all!
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.
The World's Hottest Vodka with a 100,000 Scovile Rating