spices

Sometimes those hot wings you bite into or that Indian vindaloo curry you order at a restaurant light your taste buds on fire. One Ohio State University researcher ironically found a molecular compound in chili peppers that could help cool that sensation.

The two flavors are mainstays on nearly every Western dining table, but their dominance was far from inevitable. In fact, their dual reign resulted from a "weird accident of history."

Fresh herbs are some of the most perishable items in the produce section. And yet, shoppers must buy amounts that are bound to go wasted at home.