McCormick launches black food coloring on the market—finally, bakers everywhere will no longer have to endure the indignity of mixing all their different colors together in hope of getting a muddy gray dark enough to pass. Retired Chicago-area teacher Betsy Friduss bakes that staple of every New York deli, the black-and-white cookie, and usually makes her icing "a very, very dark brown. I've never done anything in true black," Friduss said. "I could go nuts." [thanks, Andrew]
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