News — WeatheringThePandemic

Before I delve into the last few days, I've been meaning to pass on both a recipe, and something I've learned recently. For my birthday, Fallon gave me a subscription to Cook's Illustrated, and in said magazine they test ingredients, among other things. I was amazed to find that they suggested that when you are baking it is perfectly fine to use imitation vanilla which is good news because vanilla has become so expensive. I made oatmeal cookies to test the theory.  What imitation did they discover to be the best? It is crazy cheap friends, and I don't think there...