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This week on A Taste of the Past, Linda Pelaccio delving into the history of soy sauce with Helen Roberts, the Publicity Manager and Creative Culinary Director at Kikkoman USA. Soy sauce has a rich history, dating back to 500 B.C. in China! Learn about the brewing processes that are used to make soy sauce! Tune in to learn about the Japanese standards for soy sauce, and why many soy sauces in the United States would not pass as authentic in Japan. Helen also shares some alternative uses for soy sauce; learn how to brine your turkey and make chocolate with soy sauce! Hear about the rich family history of the company, and its horizontal operating ideology. Check out the Kikkoman USA documentary trailer on their website. "Make haste slowly" - it's the Kikkoman way! This episode has been brought to you by S. Wallace Edwards & Sons.

"People haven't learned how to use soy sauce properly. A lot of times, it seems too salty because they have used way too much. You should use soy sauce as an umami ingredient to increase the flavors of everything else." [10:30]

-- Helen Roberts on A Taste of the Past


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This week on A Taste of the Past, Linda Pelaccio is investigating the recent donut trend! Tune in to hear some interviews from customers of The Vault in Chicago conducted by correspondent Whitney Henry-Lester. Later, Linda calls up pastry chef and cookbook author George Geary. Recently, George authored the book 150 Best Donut Recipes: Fried or Baked- a comprehensive donut-making guide. Find out why donuts have holes, and how donuts became popular during war times. Learn how to cook all kinds of donuts - fry, bake, cake, and yeast! Hear about the rise of donut franchises like Dunkin' Donuts and Krispy Kreme, and why gourmet donuts are becoming fashionable in U.S. cities! This episode has been sponsored by 360 Cookware.

"The only main problem around making donuts at home is that the shelf life is so low versus all of the horrible ingredients that they put in donuts at normal donut shops." [32:40]

-- George Geary on A Taste of the Past


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Published August 8th, 2014

Running time: 9 Minutes

What do plastic wrap, electricity and road salt have in common? They can all be made from cheese! Once just food for a pig, cheese byproducts now have a bright new future. Click below for more information: Jasper Hill's Green Machine , GreenWhey Energy, and WheyLayer.

By Eliza Loehr


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