Why has hot sauce gotten so - well, hot? Bon Appétit’s Joseph Hernandez sheds some light on the rise of condiment culture, and why the spicy stuff got so popular over the past ten years (even Mötley Crüe has a hot sauce line!). Later, we explore our biological reactions to spice and heat with <a href="https://niksharmacooks.com/" rel="noopener noreferrer" target="_blank">Nik Sharma</a>, author, chef and molecular biologist. He’s guiding David through a taste test of some of the hottest peppers, sauces and condiments out there today. And, he’s breaking down the science of each reaction — let’s see if David can handle it!&nbsp;Find Nik’s Latest Book: <a href="https://niksharmacooks.com/veg-table/" rel="noopener noreferrer" target="_blank">Veg-Table</a>&nbsp;Read the latest issue of <a href="https://www.bonappetit.com/?srsltid=AfmBOop7so919WEnh5Z6icnuNjiLD6JUtdaoNeKfFjGNvuCcaUGiyHMh" rel="noopener noreferrer" target="_blank">Bon Appetit</a>.&nbsp;&nbsp;See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank">https://art19.com/privacy#do-not-sell-my-info</a>.

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