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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)
Tags:
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)
Tags:
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 - 06/27/2012 11:00AM
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Books are back! Mitchell Davis talks about the rise in popularity of food books, book clubs and reading in general with Cara Cannella, editor of Biographile.com and Moderator of the Brooklyn Kitchen Book Club. Tune in to hear about some of the books exciting Cara these days, and how she's helping build a community of Brooklyn foodies who also love to read. Learn more about the historical intersections between food and writing as Mitchell and Cara remember authors such as Nora Ephron and James Beard and discuss the new outlets in which people are expressing themselves through writing such as blogs and twitter. This program was sponsored by Whole Foods Market.
"In this age where we're all attached to these digital devices and much of our lives are lived in our heads, people are craving grounding and you can get that through cooking. Cooking brings us back to the earth and puts us in the present moment."
"Reading is not something we should do. It's something that can come out of desire and joy."
--Cara Cannella, editor of Biographile.com on Taste Matters
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Taste Matters: Books with Cara Cannella (17:18)
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Cara Cannella, book clubs, food books, cookbooks, Nora Ephron, Biographile, Random House, book publishers, Mark Kurlansky, storytelling, Brooklyn Kitchen, Brooklyn Kitchen Book Club, Brooklyn Book Fair, Tamar E. Adler, cooking at home, Campfire Cookery,To comment on this episode click here. There are currently Comments
First Aired - 10/11/2012 12:00PM
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American food writer Betty Fussell joins Linda Pelaccio this week on "A Taste of the Past" for a conversation on culinary history, cultural identity and food literature. Betty is an award-winning writer and is the author of eleven books, ranging from biography to cookbooks, food history and memoir. Learn how she discovered food through travel and writing and became an "accidental" food historian. Listen as Betty describes the American cuisine she discovered throughout her life and elaborates on everything from corn fields to Mexican markets. Find out why Betty fell in love with New York City as she reads one of her literary passages live on-air! This program was sponsored by S. Wallace Edwards & Sons.
"The food of my family was absolutely terrible - the land of the bland! It was Midwestern bible belt food in California. The discovery of the drama of what food could be was enormous!" [07:08]
"Corn created settlements, it's the basis of our agriculture in the Western world. It's totally different from the plow culture of Europe." [12:15]
"I have two romances - one is the California landscape I grew up in, two is New York City. The wonder of New York City has never left me, it's the last of the great cities of the last two centuries." [21:20]
--food writer Betty Fussell on A Taste of the Past
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