Things get spicy when we look at the wide world of chili peppers and how they're enjoyed raw, cooked, powdered, and blended into sauces.

The cultural (and family) politics of vegetarianism, new techniques and better planning for cooking veggies, and essential vegan dishes from Vedge.

The cultural (and family) politics of vegetarianism, new techniques and better planning for cooking veggies, and essential vegan dishes from Vedge.

We honor chef, writer, and activist Edna Lewis, who was born in a village of freed slaves and helped change the course of American cuisine.

We honor chef, writer, and activist Edna Lewis, who was born in a village of freed slaves and helped change the course of American cuisine.

Cookbook phenomenon Yotam Ottolenghi takes on your calls and talks tahini, feeding kids, and collaboration.

Cookbook phenomenon Yotam Ottolenghi takes on your calls and talks tahini, feeding kids, and collaboration.

San Francisco Chronicle’s Soleil Ho and chef Hugh Acheson talk about what's happening on the ground in restaurants, both the bad and the good.

San Francisco Chronicle’s Soleil Ho and chef Hugh Acheson talk about what's happening on the ground in restaurants, both the bad and the good.

Francis meets up with Chef Jacques Pépin in his home kitchen to talk career, life, and the magic of instant-cured gravlax.