Dive into the world of nixtamalization, and find out how you’re eating a small piece of ancient chemistry each time you bite into a taco.
When you bite into a taco, you’re tasting the results of an ancient chemical process called nixtamalization. It’s a technique that hasn’t changed much since 1500 BCE, and along the way it helped the Aztecs rise to power and made tortillas softer, tastier, and much more nutritious.
Why does Garrett Hardin’s pessimistic fable haunt our collective imagination?
Solar storms from long ago have become the delight of some scientists—and the dread of others.
Mary Papanicolaou, the woman behind the man behind the Pap smear.
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