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Honest Cooking is an international online culinary magazine with the ambition to truly change the face of online food media. We feature over 900 of the world’s most interesting food & beverage writers, bloggers, photographers and Chefs, in a magazine that aims to become the leading and most inspiring place for serious culinary debate, salivating recipes, interesting food news and international food-fun.

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1 Comment
  1. I want to make your Citrus CHIFFON CAKE, with the Fiori di Sicilia flavoring, which uses OIL instead of butter, because it’s a “Chiffon” cake, which by definition uses “oil” instead of butter. But as you have said in the description of this chiffon cake, it’s a cake that between a traditional cake & a chiffon cake, etc. The recipe also has milk in it. So, could I use melted butter instead of oil in this recipe since it already has “milk” which is a component of butter? Please advise.

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