Huy Fong’s beloved sriracha isn’t quite the right color anymore. The reason for the change is loaded with drama. Relying on word of mouth over paid advertising, the sriracha found a home on ...

Is Apple’s iCloud Keychain Safe to Use? Your email has been sent If you have an Apple device or are using an iPhone like I do, you may wonder if Apple’s iCloud Keychain is safe enough to be ...

The effort also promotes the brand’s Sriracha Chili and Mayo products. Key to the campaign is a series of nostalgia-focused ads and digital content soundtracked to the “Sriracha-Cha Slide,” a ...

A WinCo Foods shopper posted a viral video saying that Huy Fong Foods sriracha is now brown instead of red. Here’s what we know about how that came to be. Lauren Paige (@kindergartenthoughts ...

At a Vietnamese restaurant a year ago, Polly Mitchell-Guthrie reached for a bottle of sriracha on the table and was surprised when the usual slow pour came out quickly. Mitchell-Guthrie ...

Huy Fong Foods is halting production of its world-famous Huy Fong Sriracha amid severe weather that is threatening the brand’s supply of spicy hot peppers. News of yet another sriracha shortage ...

Huy Fong Foods, the producer of the most popular variety of Sriracha sauce, has faced several supply glitches over the years. By Christina Morales Huy Fong Foods, the maker of the most popular ...

A memo to wholesale buyers revealed an impending shortage of sriracha from the chili sauce giant Huy Fong Foods. Christopher Sadowski Supply chain hurdles are putting the squeeze on Sriracha.

Huy Fong Foods, maker of the sriracha sauce that comes in rooster-adorned, green-capped bottles, says it has halted production until after Labor Day, sparking fears of another shortage.

A rift between the maker of Huy Fong sriracha — that classic sauce emblazoned with a rooster — and its longtime pepper supplier is adding some high drama to the squeeze-bottle aisle.

Some say it doesn’t have as full of a flavor, has a slightly stale aftertaste, and just doesn’t seem like the Sriracha they know and love. We, as hungry journalists (and not food scientists ...