3 Comments

  1. Jill Shelley at |

    What about coconut oil? I’ve been substituting that in baking in place of butter or canola oil. Interested in your opinion of coconut oil.

    Reply
  2. Angel at |

    Hi Elizabeth. Thank you for the information on light, flavorless oils to replace canola oil in baking, frying and other applications in the kitchen. Thanks, too, for the history of canola oil. You’ve helped make my lemon cake a little healthier.

    Reply

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