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.