This week on A Taste of the Past, host Linda Pelaccio is joined by celebrity pastry chef to the stars Eric Lanlard who has recently published several recipe books for baking at home. He discusses the origins of baking and the history of prominent bakers who worked under harsh conditions and the comparison to baking today. Hear chef Lanlard talk about early recipe creation and baking for the Queen of England and her passion for food. He discusses the history of Antonin Careme's baking for royal courts as well as his own cooking for celebrities. His most recent book is a selection of recipes for home baking called "Tart It Up!" This program was sponsored by Whole Foods Market.

"I wanted to put [savory baking] back in fashion." [2:01]

"I know what it's like to put something on the table and get the wow factor." [2:03]

"I like giving more tips, I like getting more flavors." [2:04]

"Baking is like chemistry." [2:05]

"I want to make [baking] accessible." [2:05]

-- Eric Lanlard, Pastry Chef on A Taste of the Past

What staple food feeds over 500 million people, and is gluten-free? Answer- the manioc root, and it's this week's topic on A Taste of the Past. Linda Pelaccio sits down with Teresa Corção, chef/owner of O Navegador restaurant and co-founder of Instituto Maniva- a group that promotes the heritage root called manioc. She is an active governing member of Slow Food Brazil, and has been honored by IACP with a Humanitarian of the Year award. Sara B. Franklin is also in the studio. A writer, oral historian, and multi-media storyteller, Sara is co-writing The Manioc Route cookbook with Teresa. Also joining Linda is Margarida Nogueira, co-founder of Instituto Maniva with Teresa, and founder of Slow Food Brazil. Tune in to hear about the upcoming cookbook, The Manioc Route, and how it combines cooking with history, culture, and emotion. Did you know that the manioc has been in the upper Amazon Valley since 7,000 B.C.E.? Or that the manioc is naturally poisonous? All these facts and more on this week's A Taste of the Past. Be sure to get more information about the Manioc Route and visit their Kickstarter on Facebook. Watch a clip from Seu Bené Vai Pra Italia, a film about manioc flour producer Benedito Batista da Silva. This program is sponsored by Hearst Ranch.

"There's so much cultural history around this root, and it's delicious." --Sara B. Franklin on A Taste of the Past

"Food is affection, culture, and heritage."

"Peruvian people had brought all types- over 2,000 varieties- of potatoes and today in Lima you can find lots of varieties of potatoes, and maybe this can be an example of how you can take an underestimated a staple and make it a gourmet food." --Teresa Corção on A Taste of the Past

"When I discovered the Slow Food Movement on the Internet, I fell in love with the philosophy" -- Margarida Nogueira on a Taste of the Past

In this episode of A Taste of the Past, Linda Pelaccio talks kosher wine with Jay Buchsbaum of the Royal Wine Corp. Tune in to hear Linda and Jay define kosher wine, the history of wine in Israel, the caliber and standards for kosher wine and its place among wine connoisseurs. Forget what you know about Manischewitz; these are some high-quality wines! Listen in as Linda samples three of the wines that Royal Wine Corp. distributes. This program was sponsored by Hearst Ranch.

"Wine is an integral part of every part of Jewish life- Friday nights, every celebration, etc. And the only grapes were available were of the Labrusca variety, and they need sugar to make them palatable. So that's when the tradition- in fact, it's a new tradition, only 100 years old- of [sweet] kosher wine started." -- Jay Buchsbaum on A Taste of the Past

"The producers invariably want to be judged by the quality of the wine, not whether or not it's kosher. That's first and foremost." --Jay Buchsbaum on A Taste of the Past