I really have 2 separaten questions here. First, does anyone else find that they often cannot detect vanilla extract in cake/cookie batters, amongst other things. I use good vanilla, neilsen massey extract, but sometimes wonder whether going with the more expensive stuff is a waste in these uses.
Second, cinnamon. I find that ground cinnamons can have different flavors? The one I recently purchased almost had a clove-like note. I was not a fan. Anyone else agree? Any go-to brands for cinnamon?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.