Typically chefs use masa to make the pliable tortillas we top with just about anything. But it’s made into a panoply of other shapes too, such as steamy tamales, filled sopes, and chochoyotes to name ...

The Norwegian Refugee Council's Better Learning Programme, funded by Education Cannot Wait, delivers mental health and ...

Assembly Bill 1830 will require all corn masa flour to contain a specific amount of folic acid starting January 1.

Maíz in Mexican pastry is not an entirely new concept. Think of coricos, a northeastern cookie originating with the Cáhita peoples, made using nixtamal or masa harina and vegetable shortening to get ...

California will require folic acid in store‑bought corn tortillas starting next Thursday. Small bakeries are exempt.

A crowded kitchen, masa-covered aprons and the savory smell of spiced meat can only mean one thing — tamale season. With the holidays right around the corner and family traditions in full swing, the ...

Masa, the priciest restaurant in America, is about to get a bit more expensive, a development that will likely have a larger impact on the people who work there than the well-heeled folks who can ...

To make fresh homemade masa for tortillas or tamales, you must first prepare nixtamal—dried corn soaked in an alkaline solution. Though this process of nixtamalization may sound intimidating, it's ...

I’m not a snob,” says renowned Japanese chef Masayoshi Takayama of his decision to never eat sushi in New York City, unless it comes from his own kitchens. “The thing is my ingredients. I don’t think ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Masa in Midtown has long held the title of the country’s most expensive restaurant, a distinction it ...