A classic Mexican cheese, queso fresco (which translates to “fresh cheese”) is a mild, soft, and slightly tangy white cheese that’s a staple in many Mexican kitchens. It’s easily crumbled and often used on top of dishes such as enchiladas and...

Millet is a grain that has long been part of the diets of people in regions of Africa and Asia, but it had fallen out of wide use in the West until recently as some chefs and their customers have begun returning to older recipes and have been...

Chickpeas, also known as garbanzo beans, are versatile legumes used in soups and stews as well as salads. They are also the main ingredient in falafel and hummus and are an increasingly popular snack served fried and seasoned...

Many cultures, from Ireland to Vietnam, put milk in their tea, but these days “milk tea” usually refers to the drink popularized in Taiwan. There, as in mainland China, tea is traditionally drunk hot, unsweetened and without milk. This...

Nitrogenation is a process similar to carbonation, but instead of infusing a beverage with carbon dioxide it infuses it with nitrogen, which results in much smaller bubbles and a rich, creamy mouthfeel. Originally used as a technique for stout...