Masa, the dough made from ground nixtamalized corn, is the bedrock of Mexican cuisine, used in everything from tortillas and tamales to beverages like atole. For many people, masa always meant ...

Masa has been treated with an alkaline substance ... Martínez feels these tamales have a taste similar to that of a cornbread ...

The Centers for Disease Control and Prevention is urging manufacturers of masa - that's a corn flour used to make foods like tortillas and tamales - to add in some folic acid. The idea is to try ...

Masa harina is a traditional corn flour used in many authentic cornbread recipes, but it can be harder to find depending on where you live. If you prefer something more readily available ...

Besides the dishes that are defined by masa, you can also use it in pancakes, shortcakes, cornbread, cookies, and—my current crush—fried chicken. This idea came by way of a spacey mistake.

But tacos de Tacha are not the only way to enjoy executive chef Anastacia Quiñones-Pittman’s commitment to masa. Her menu has always dabbled in other ways of turning heirloom corn into ...