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Pardon my ignorance, but -
I know I should not use imitation vanilla. Is pure vanilla extract okay? Is
there such a thing as just pure vanilla?
I wanted to bake some cookies that call for almond extract. Is pure almond
extract okay? What about almond oil? I have a bottle that says it is 100%
food grade quality. I bought it to put in my bath. Is it okay for cooking?
Baking impaired,
Jennifer Duke