Americans tend to favor the jalapeno pepper, but when it comes to cooking Mexican cuisine there are many other chile peppers that can be used to add heat and flavor. Tony Kail of Jackson, Tenn., taught a four-hour cooking class that focused on the wide variety of peppers available, handing out ancho and Cascabel peppers, and showing students different cooking techniques to inspire them to think outside the box when it came to pepper varieties.

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