Exothermic reactions are essentially reactions that release energy as heat (in part, at least) to the surroundings, and may cause an explosion or combustion, depending on the amount of heat released and the specific conditions (see this story as an example of an unexpected exothermic reaction at home).
We mix up all kinds of stuff at home, mostly in the kitchen, and each "ingredient" may be composed of numerous distinct chemical compounds. This huge number of possible combinations might make it probable that a redox reaction, which may be exothermic and there's no telling how much exothermic, will happen from time to time when mixing two (or more) foodstuffs together. However, it is pretty rare to hear about significant exothermic reactions that may be called "a household accident", such as the one I brought earlier.
My question is: how is this so? Is there any energy threshold that we do not normally cross in the kitchen? Or are the concentrations not large enough? How come kitchen chemistry is not more violent than it actually is? What makes "experimental" food chemistry safe for billions of people without chemistry knowledge?