Unless you're particularly familiar with Latin American cuisine, you might see a cone of caramel-colored sugar and assume it's the regular brown or golden sugar variety you're used to. But there's a ...

Until the late 19th century, sugar was "sold in conical masses formed by draining molds,'' according to Harold McGee's On Food and Cooking. In fact, you can still buy sugar in that form - a raw Latin ...

Creamy and velvety, this pudding combines the richness of custard with the irresistible brown sugar sweetness of butterscotch. It’s the base of a Boba Birthday Cake because it’s the same pretty shade ...

Eleven years ago, La Rifa Chocolatería in Mexico City introduced a dizzyingly dark, dense chocolate and cream tamal to its menu. Run through with the sultry flavors of caramel, butterscotch and ...

Here, the rich, burnt-caramel flavor of the dark sugar spiced with cloves, star anise and cinnamon makes a sophisticated pancake topper. MAKE AHEAD: The syrup can be refrigerated in an airtight ...

A cone shape, that is. Piloncillo (pee-lon-SEE-yoh), is an unrefined cane sugar that is traditionally used in Mexican cooking and has been in existence for at least 500 years. It is made from pure ...

Given the size of my sweet tooth (think saber tooth tiger), I have myriad sweeteners in my cupboards. White, brown and coconut sugars, crunchy turbinado, honey, date syrup and molasses, they all line ...

SBS Food talks to Pati Jinich about the appeal of 'poisoned' food, making sugar from scratch, and why she's always going to be eating tacos. --- Watch Season 11 of Pati's Mexican Table at 2pm weekdays ...

The Garza family invites Pati and the whole community to help make Piloncillo. The Garza family invites Pati to their vineyard as they open the doors to the community to help make Piloncillo, the ...