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 ...

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 ...

Jorge Gaviria spends a lot of time meditating on corn flour. In his new cookbook, Masa: Techniques, Recipes, and Reflections on a Timeless Staple, he talks to food scientists, academics, corn breeders ...

Originally from Chile, Jonathan Charnay moved to New York in his teens. He jumped into the restaurant industry to pay for college, a path that led him to wine. Earning his sommelier certification, he ...

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 ...

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 ...