Free Republic

Bob Pitts knows doughnuts. He fried his first one in 1961 at the original Dunkin' Donuts shop in Quincy, Mass. Just by looking at the lumps and cracks on a misshapen doughnut, he can tell if the frying oil is too cool or the batter too warm. But Mr. Pitts, the company's doughnut specialist, cannot find a way to make one that tastes good without using partially hydrogenated oil, now considered the worst fat in the American diet. An artificial fat once embraced as a cheap and seemingly healthy alternative to saturated fats like butter or tropical oils, partially hydrogenated...