While you may only know masa harina as the corn flour that you use to thicken your chili, it might actually be one of the most important culinary creations ever. The invention of masa harina flour ...

Nixtamalization, pronounced NEESH-ti-mal-i-za-shun, is the ancient process of soaking corn in an alkaline solution to soften the kernel's texture and improve its flavor. Originating centuries ago from ...

Getting your Trinity Audio player ready... Lines of corn tortilla chips and tortillas flow with systematic purpose at Raquelitas Tortillas factory in Denver’s River North Art District. Once the chips ...

I thought I understood nixtamalization. Then I had dinner at Californios. Nixtamalization, I had thought, was the process whereby corn was transformed into masa via a soak in an alkaline solution.

MADISON, Wis. (CBS 58) -- Tortillas are fundamental in Mexican and other Latin American cuisine, but behind that little corn tortilla is a rich history that a tortilla company in Madison has the ...

When you bite into a taco, huarache, or a fresh corn tortilla, you’re tasting the results of an ancient chemical process called nixtamalization and dates back to 1500 BCE. The science podcast ...

From ancient Mesoamerican kitchens to modern taquerías, masa has been the heart of countless dishes for thousands of years. Whether made from scratch using heirloom corn or from store-bought masa ...

Food Security and Nutrition is one of the Kenya government’s big four development agenda stipulated to create jobs and enable Kenyans meet their basic needs. To help attain this agenda, the Federal ...

The Tex-Mexplainer series explores the ingredients, techniques, history, and culture of Mexican food in Texas. Fernando Garza is dressed in a blue-and-white striped button-down shirt, neatly tucked ...