In this special extra spicy hot, capsaicin-injected episode, Scott chats with Dr. Gillian Dagan of ABC Research Laboratories, and discusses topics such as what a food lab does and the rundown on HPLC testing to determine where things fall on the Scoville Heat Scale. Scott also dispels several chile pepper and hot sauce-related myths, and reviews both Chili Hellion Smoked Habanero Powder and the NatureBox snack service.