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Latest SuperSite Articles:

Mulberry Madness!
Dave collects mulberries from around his neighborhood and cooks up some delicious dishes.

Growing Peppers in Containers
Some pepper enthusiasts become so fond of their potted peppers that they turn them into pets. They give them nicknames, take pictures of them to send to relatives and friends, and freely share their pods.

The Native Southwest, Part One: Wild Ones
Cooking with plants harvested in the wild--a excerpt from Cuisines of the Southwest.

The Most Complete Search for Chilli Varieties
Mark McMullan describes his labor of love, thechileman.org, with more than 3700 varieties listed.

20 Years of Fiery Foods Show Madness
Harald Zoschke reminisces about his participation in the wackiness of the show.

Ginger: The Gentle Heat
A brief history of this ancient rhizome, plus some delicious recipes.

Does Sauce Make It Barbecue?
Barbecue expert Mike Stines wonders if sauce is the key to good barbecue.

Smoked and Fired Up Prime Rib
Dave magages to get 10 meals out of one 8-pound standing prime rib roast.

Bhut/Bih/Morich: The Jolokia Comparison
German chile expert Harald Zoschke grew out the three major Jolokia varieties and compared them.

Featured Recipe: Brisket Mop
Mops are liquids containing oil and vinegar that are "mopped" onto meats during cooking. Allow the brisket to cook for about three hours then apply this mop every hour.