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These delicious treats were cultivated and enjoyed by native people for hundreds if not thousands of years. But with the arrival of the Spanish in Latin America, they were shared around the globe.
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In celebration of Mexico's Independence Day, many people will eat the green, white and red dish of stuffed peppers in walnut sauce. Noted chef and cookbook author Pati Jinich is among them.
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Dan Pashman, host of the podcast The Sporkful, had a quest: develop and market a brand-new shape of pasta. The result is cascatelli, a short, flat, ruffled pasta three years in the making.
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In Brownsville, Texas, two Mexican restaurants are pushing the envelope of what a corn tortilla can envelop, and an award-winning cafe cooks barbacoa the old-fashioned way.
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The holidays will be unconventional, and Jack Bishop of America's Test Kitchen offers two dishes that follow that theme: a decadent seafood linguine and hazelnut–browned butter sugar cookies.
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Honoring the humanitarian group, the Norwegian Nobel Committee in Oslo cites the "need for international solidarity."
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School meals are the only meals some children get in a day. But during the pandemic, school feeding programs have been reaching fewer and fewer families.
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Online instruction is hard, right? Well there's a teacher—a chef, actually—who appears to have cracked the code. She says her cooking classes for kids work better now than when they were in person.