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First Aired - 10/03/2012 03:00PM
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Do you know what you're looking at when you read a chocolate label? Clay Gordon is here to help on this week's episode of Straight From the Source. Clay explores ingredients, regulations and standards as they relate to chocolate and breaks down all the fine print on a chocolate bar label. What do percentages mean? What are the differences between dark, light, white and milk chocolate? Find the tools you need to be a more educated chocolate consumer on Straight From the Source. This program was sponsored by Hearst Ranch.
"Chocolate labels are all regulated by the US Government." [02:02]
"It's amazing that more chocolate doesn't use salt as an ingredient." [05:30]
"People often confuse percentage of cocoa with quality. There is no direct correlation between the two - none whatsoever." [10:15]
"The issue with vegan chocolate is the sugar that's used to make the chocolate." [12:00]
--Clay Gordon on Straight, From the Source
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How To Read a Chocolate Label (16:40)
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labeling, chocolate bars, government regulation, legal standards, white chocolate, organic bittersweet chocolate, ingredient list, flavor enhancers, salt, vanilla, vanillin, cocoa bean blends, vegan, gluten free,Ingredients, Percentages & More! (16:16)
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standards of identity, milk derived ingredients, butter oil, fat blends, melting points, mouth feel, texture, definition of chocolate, cocoa butter replacements, certified organic, cocoa cooperative, Green & Blacks, Cadbury, fair trade certification, Kraft,To comment on this episode click here. There are currently Comments
First Aired - 05/15/2009 04:00PM
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Lorenzo Ragionieri speaks with Rose Balfiori of Finger Lakes Dexter Creamery about the rare breed Dexter cow and Artisanal cheese making and Barb Foulke of Freddy Guys Hazelnuts in Oregon.
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First Aired - 01/26/2012 12:00PM
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This week on A Taste of the Past host Linda Pelaccio talks with food writer and interviewer Monica Bhide who has written on a variety of subjects from Indian cooking to her latest venture into the world of e-publishing with her newest e-book, "In Conversation with Exceptional Women". Learn about her tips for gaining inspiration in both cooking and writing, her views on authenticity and Indian cooking, as well as where she sees the realm of digital publishing heading. This episode is sponsored by Cain Vineyard & Winery.
"It really raises the question of what is real cooking and what is real food. And, to me, anything that is prepared with love and that is intended to nurture the people that it's prepared for is real cooking."
--Monica Bhide on A Taste of the Past
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A Taste of the Past: Monica Bhide (16:47)
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A Taste of the Past, Linda Pelaccio, Monica Bhide, internet, Indian cooking, food writer, In Conversation, engineering, New Delhi, golden handcuff job, Ruth Reichl, delving into the emotional, strong women, interviewing, Modern Spice, Symposium of Professional Food Writers, fun questions, motivation, breast cancer, definition of success,To comment on this episode click here. There are currently Comments
