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Pleasure
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Fairway
Eaten straight from the oven or out of the box, pizza holds a special place in the collective American diet. Tune in as Linda Pelaccio, host of A Taste of the Past, brings in Robert Sietsema. Robert educates us on the history of pizza, and enlightens us about where many aspects of modern pizza originated. This piece was brought to you by Fairway Market.

By Elizabeth Kulas

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Cooking-issues
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Why are big-chain delivery pizza crusts so disgusting? What's a Trinidad scorpion pepper? Can you make milk from cream just by adding water? Tune in to this week's edition of Cooking Issues as Dave Arnold tackles these issues and more. Learn about the safety of raw milk cheeses, the story behind Halloumi cheese and of course -- hear some hilarious anecdotes from Dave and the crew. This program was brought to you by Fairway Market.

"99.9% of the cream you buy in the supermarket has been highly ultra pasteurized. The reason for this is cream doesn't sell as quickly as milk or get used as quickly." [22:00]

--Dave Arnold on Cooking Issues


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Tasteofthepast
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Emaillogo1
This week on a thrilling episode of A Taste of the Past, Linda Pelaccio brings in features writer for EaterNY.com, Robert Sietsema. Robert educates us on the history of pizza, and enlightens us about where many aspects of modern pizza originated. After the break, they discuss more in depth how pizza and the pizza industry spread throughout Italy and the U.S. This program has been sponsored by Heritage Foods USA. Music provided by Pamela Royal.

"Totonno must have made one hell of a flatbread." [13:50]

"In Naples when you get a piece of pizza, you know what you drink? You drink that great old American beverage, Coca-Cola." [21:45]

-- Robert Sietsema on A Taste of the Past


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