Genetically, some people are born with fewer receptors for capsaicin, which is the compound that makes hot foods taste and feel hot. These lucky individuals start life with built-in advantages.

You know you've sworn off spicy foods a dozen times, only to eat even spicier dishes. Why do we put ourselves through such agony? The secret is in our brains.

Internal medicine and rheumatology specialist Siobhan Deshauer, MD, looks at the science of capsaicin. Following is a partial transcript of the video (note that errors are possible): Deshauer: The ...

That burn you feel after biting into a jalapeño isn’t just happening in your mouth. It’s triggering a cascade of biological reactions that continue working long after your meal ends. The fiery ...

Spicy food can transform any meal into a sensory experience — pain, pleasure, even breaking a sweat can take flavors to the next level. While some like it hot, dialing up the heat may ruin a meal for ...

Add Yahoo as a preferred source to see more of our stories on Google. Getty Images / BaileysTable Eight years after his first appearance on “Hot Ones,” Kevin Hart reprised his seat at the table to eat ...

Spicy food can transform any meal into a sensory experience — pain, pleasure, even breaking a sweat can take flavors to the next level. While some like it hot, dialing up the heat may ruin a meal for ...