Neonata combines the umami of anchovy with the sweet, musty spice of Calabrian chiles, and it will make your pizza, roasted fish, and bruschetta way better.

Fold it into peanut pesto, swirl it into lemon and butter, or spoon it onto butternut squash puree.

Infused in oil or blended into spreads, the subtly sweet, spicy Southern Italian peppers are prime for sandwich condiments, tomato sauce mix-ins, or topping tuna loin.

In the West, where it’s called the ghost pepper, the king chile is synonymous with scorching heat and show-off frat boys. In Northeast India, it is a way of life and a means of survival.

It transforms the bean curd into something completely, magically different. Your sauces will thank you, too.

Chile crisp is the garlicky, spicy, crunchy condiment that somehow works in everything from noodles to ice cream to peanut brittle.

Ridiculously wide, curiously onomatopoeic, definitively Chinese. These noodles are making some noise. On a Friday night in North London, a short queue …