24/7 Stream
Specials and Highlights
First Aired - 12/13/2012 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
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
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
"Dough-" or "Do-"? (22:34)
Tags:
John T. Edge, nostalgia, donuts, doughnuts, Glazed America, The Vault, Whitney Henry-Lester, gourmet, baked, George Geary, 150 Best Donut Recipes: Fried or Baked, jelly, Polish, Jewish, Dutch, oil, doughnut hole, Captain Hanson Gregory, Fritter, Salvation Army, American donut, dough dollies, doughboys, Gil Marks, Dunkin' Donuts, Krispy Kreme, California, Winchell's, Texas, Dixie Creme, cupcakes, trend, progress, The World's Fair, handle, Bed-Stuy, hibiscus,Of Yeast & Cake (12:12)
Tags:
The Swedish Chef, fudge filling, fried, honey balls, devil's food, purist, red velvet, old fashioned, chocolate, Green Tea powder, ice cream, wok, yeast, pans, test kitchen, unsaturated fat, glazed, calories,To comment on this episode click here. There are currently Comments
First Aired - 12/06/2011 01:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
On today's THE FOOD SEEN, multimedia artist Jeff Scott and Chef Blake Beshore come together to form Tatroux, the publishers behind "Notes from a Kitchen: A Journey Inside Culinary Obsession", a re-envisioned take on the modern cookbook. Compiled of hand written ephemera and cinematic clips, the Scott and Beshore follow around renowned chefs like Sean Brock (McCrady's, Husk), Johnny Iuzzini, Michael Laiskonis, George Mendes, Zak Pelaccio and many more, eliciting a visceral response that reveals their culinary passions and obsessions. This episode was sponsored by Whole Foods Market.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Food Seen: Tatroux (20:50)
Tags:
Husk, The Food Seen, Michael Harlan Turkell, Whole Foods Market, Tatroux, recipes, cookbooks, chefs as artists, fine dining from home, fire, controlling fire, art of cooking, Sean Brock, McCrady’s, Johnny Iuzzini, Michael Laiskonis, George Mendes, Zak Pelaccio, Notes from a Kitchen: A Journey Inside Culinary Obsession,To comment on this episode click here. There are currently Comments
First Aired - 02/10/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Valentine's Day may have been intended to celebrate love, but we all know what's really on our mind around this time - chocolate! Tune into A Taste of the Past to learn more about one of the most commonly appreciated and seriously misunderstood treats. Learn about the history of the "the food of the gods" from chocolate expert Alexandra Leaf and find out why "real" chocolate might not be what you think it is. This episode was sponsored by Whole Foods Market. For more information visit wholefooesmarket.com
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
A Taste of the Past Introduction: Alexandra Leaf (15:00)
Tags:
chocolate, Linda Pelaccio, A Taste of the Past, Whole Foods Market, Alexandra Leaf, Valentine's day, cravings, aphrodisiac, The Chocolate Show, www.chocolatetoursnyc.com, tastings classes at ICE, frequent contributor to Gastronomica and Country Living, chocolate is the best known food that nobody knows anything about, it's history is elusive, new world foods, Age of Exploration, food of the gods, Mayans, chocolate consumption is about 3000 years old, the native form was a heavily spiced water based beverage, stars being sweetened in the 1700s, beans came over in the 1600s, sugar was viewed in a medicinal way back then, dutching process, cacao, experimenting with genetics for disease resistance, adding vanilla for flavor, the beans are very bitter,Chocolate: Food of the Gods (18:19)
Tags:
top of the line chocolate, some artisan producers do not add vanilla, some aren't even adding cocoa butter, bean to bar chocolate, what do percentages mean?, there are so many varieties these days, percentages mean how much of teh bar actually comes from the bean, the darker the better?, milk chocolate, French add lots of extra cocoa butter, different styles from different countries, Pralus, terroir and chocolate, Ivory Coast, West Africa, huge producer, The Manhattan Chocolate Society, Chocolate Alchemy, homemade chocolate, chocolate notes in wine, pairings, USDA, selling almonds to confectionary, buying habits in men and women,To comment on this episode click here. There are currently Comments
