Ep 22. Fire In The Hole

In season 4 episode 22 of Food: Fact or Fiction?, titled "Fire In The Hole," viewers are taken on a fiery exploration of the history and science behind some of the world's hottest foods. Host Michael McKean delves into the experience of eating spicy foods, exploring why some people enjoy the sensation of heat while others find it unbearable.

The episode kicks off with a look at the history of hot sauce, including the surprising origins of Tabasco sauce and its ties to the Civil War. From there, McKean takes viewers on a tour of some of the hottest chili peppers in the world, including the notorious Carolina Reaper and the Trinidad Moruga Scorpion.

Along the way, the episode examines the science behind why spicy foods have become so popular, both as a flavor enhancer and as a source of pain and pleasure. They look at how capsaicin, the compound that gives chili peppers their heat, affects the body's pain receptors, and explore the cultural and culinary significance of spicy cuisine in countries like India, Thailand, and Mexico.

In addition to examining the history and science of spicy foods, "Fire In The Hole" also takes a closer look at some of the challenges of working with hot ingredients in the kitchen. Chefs and home cooks alike will enjoy the tips and tricks offered for handling and preparing spicy foods, from removing the heat from jalapeños to creating their own custom hot sauces.

As with all episodes of Food: Fact or Fiction?, "Fire in the Hole" is packed with fascinating facts, entertaining stories, and expert insights that are sure to delight food lovers of all stripes. Whether you're a fan of spicy cuisine or just curious about the science behind the flavors we love, this episode is a must-see. So get ready to turn up the heat, and tune in to "Fire in the Hole" on Food: Fact or Fiction? season 4.