About this episode
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. Guests include: 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 kitchen. Kate 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 Pabst. 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.