Researchers found that three specific molecules can tone down the sensation of heat when combined with capsaicin. They don’t reduce spice levels, but rather how we feel them. It’s a promising step toward spice control without sacrificing the thrill.
Professional Look of the Week: Ann Taylor
From left to right: Elly Suede Sandal,V-Back Shell,Cropped Wide Leg Pant,Textured Single Button Blazer











