Chew on this.
"As for the people who do chemical cooking, all I can say is, Stop it.  The difference between homemade whipped cream, for example, and Cool Whip is enormous, what with all the preservatives and hydrogenated oils they put in it.  You don’t know what’s in those things, you can’t even pronounce the ingredients, and you’re spending so much more for somebody to package and distribute it.  There’s no reason to buy that stuff.  Sometimes I make my own mayonnaise, sometimes I buy it.  But the taste is never there.  And my overriding choice is taste."

- Julee Rosso-Miller, coauthor of the Silver Palate cookbooks

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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