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Season 2, Episode 4 of 13

This episode poses the question, "What characteristic do we prefer in our food? Is it the varying degrees of mouth-tingling HEAT from capsaicin, or the tastebud-teasing FLAVOR from layers of earthy and aromatic spice?" Or an even better question might be, "Why not both?" Entitled "Heat vs. Flavor: The Benefits Of Chilies & Spice," this lip-smacking episode introduces us to the cuisines of The Caribbean, India and China by exploring the potent culinary relationships between heat and spice in a trio of intensely appetizing recipes. Chef/host David Jackson marinates plump chicken legs in a heady Jamaican jerk spice blend of habaneros, allspice, garlic, ginger, green onions and lime before they hit a slow and smokey grill! Then its a classic Indian Dahl made of tender lentils fragrantly seasoned with feisty, healthful red chili and a medley of classic curry spices including cumin, coriander, turmeric and mustard seed. And finally, David fires up the wok for a sizzling vegetable stir fry accented with the lemony heat of Szechuan pepper!

Previously Aired

11 a.m.
3:30 a.m.
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