Flamin' Hot cheetos, canned tuna with jalapenos and Sriracha on everything.
Gone are the days of beige, bland food like meatloaf and mashed potatoes, America's palate has been turning up the heat with spice. Chefs, restaurant chains and food manufacturers are taking notice.
Food and Wine Magazine's restaurant editor, Kate Krader, on how this new love of bold flavors could be destroying an appreciation for subtle flavors. Then, Take Two talks to Sarah Nassauer, a reporter for the Wall Street Journal who looked at how big food manufacturers are cashing in on kicking it up a notch.