Cornflour will form lumps if added directly to hot liquid. To avoid this, blend one part cornflour with two parts cold liquid until smooth, then stir the mixture into the sauce that needs thickening.

This is especially true for high value specialty corn hybrids such as food-grade white corn. Corn of high quality is essential for end users producing products such as corn chips, tortillas, masa ...

tamales and other specialty corn foods. Whole corn that has been nixtamalized is called hominy or posole, while the ground form is called masa. Whether ground or whole, nixtamalized corn “has a ...

Donor-Advised Funds Support KQED by using your donor-advised fund to make a charitable gift. In the United States, many Mexican food enthusiasts don’t consider flour tortillas to be as “authentic” as ...

Indigenous chef and food activist Narissa Ribera is challenging ... You can order the products online, from Navajo Blue Corn & Juniper Ash Flour Mix to Prickly Pear Indigenous Popcorn, at chil ...