Cook's Illustrated Unframed Print: Chiles

Over the past 20 years, renowned illustrator John Burgoyne has produced more than 150 intricate, hand-drawn illustrations for Cook’s Illustrated magazine. Now, for the first time ever, America’s Test Kitchen is proud to partner with Mr. Burgoyne and offer a select number of fine art prints featuring this iconic artwork.

The pungent members of the genus Capsicum contain capsaicin, the compound responsible for the mouth-burning, nose-running, sweat-inducing sensations associated with hot peppers. The level of capsaicin in peppers is measured in Scoville units on a scale from mild zero to a fiery 50,000 (nonscientists use a scale of 0 to 10). The peppingers-habaneros (10), Jamaican hots (9 to 10), and Scotch bonnets (9 to 10)- are three of the hottest. The small but mighty green and red machos (9 to 10) have a sharp, hot flavor that sweetens with ripening. Ajis (7 to 8) have a taste of tropical fruit; amitistat (7) are earthy and sweet; cylindrical serranos (7) are highly acidic; jalapenos (5.5) have a distinct vegetal flavor. Pablano (3) is the perfect pepper to stuff (think chiles rellenos). Sweet, mild cherry peppers (1 to 3) are often pickled. The pimento (1) is most commonly used in this country in its powdered form, paprika.