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Every morning Chef Janet Becerra and her team grind a variety of corn for her dishes at .
This Hispanic Heritage Month, Janet walks us through nixtamalization, the ancestral practice of cooking corn in an alkaline solution so it can be ground into fresh masa.
Check out Lid & Ladle for the full story: https://sur-la-table.visitlink.me/AsEUqw
10/05/2026
Benvenuto, Pomodoro Rosso 🍅 Inspired by the sun-ripened tomatoes of Tuscany, the bold new collection is now available and exclusive to Sur La Table. Shop now: https://sur-la-table.visitlink.me/SeR98-
Is your espresso shot pulling too fast? Grind finer.
Moving too slowly? Go coarser.
Tjscoffeeadventures shows how to dial in espresso with Fellow by reading the pour, making small grind adjustments, and looking for that balanced shot.
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