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
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.
— George Geary on A Taste of the Past