Oct 22, 2020
In this third installment of the "Breaking Bloody" series, we
investigate the fifth flavor, umami by way of a
hard-to-pronounce Bloody Mary ingredient: Worcestershire sauce.
- Brinda Ayer, the editorial lead at Food52, a digital publication
and community platform designed to bring cooks together from all
over to exchange recipes and to support each other in the
Quartaro. the founder of
Colonel Pabst Worcestershire Sauce, which is a Wisconsin-based
company that uses a formula designed by Kate’s great grandfather,
Gustave Pabst, the son of Pabst brewery founder Frederick
- Cookbook author, food podcaster, and
Italofile Katie Parla. She’s here for her expertise in the
umami-laden realm of anchovies and fermented fish sauces.
- The talented producer of the
"Breaking Bloody" series, Cera Baker
Along the way, we talk about the glutamate molecule, the miracle
of fermentation, a fishy conspiracy about the origins story of Lea
& Perrins Worcestershire sauce, and much, much more.