Q: I added too much hot pepper to a soup, and now it's way too spicy. What's the best way to deal with this? Is there a way I can tone down the spiciness so my soup is edible?
Sent by Natalie
Editor: Once you've added spice to a recipe, whether it's pepper, hot sauce, curry paste, or any other ingredient, it's in there for good. But even though there's no way to remove the spice from your soup, there are some easy ways you can tone down the heat.
Kitchn readers, how do you tone down dishes that end up too spicy?