If you’re making a spicy dish, do you just chop up your chiles and toss them in without further thought? We used to do it that way too, until we saw this tip from America’s Test Kitchen. There’s a way to make these spicy delights – whether they’re fresh or dried – easier to work with and even more flavorful than they already are! Are you interested in effortlessly popping out the seeds, easily removing the skin, and getting notes that are earthy, smoky and even fruity? Than watch this!