David Tamarkin

didn't want anything to do with vanillin because it was new and fake.

But our generation and generations after us were really raised on this stuff, so it's very nostalgic for us.

I think when Christina Tosi has really led the charge of reclaiming that flavor of vanillin as a specific flavor, a nostalgic one, one that there's no shame in chasing if you want it.

She's really gone...

sort of deep in the pockets.

She's deep in the pockets of corporate vanilla.

But she really makes a good point.

Like if you want that classic birthday cake flavor that you are nostalgic for from your childhood, you need the vanilla.

You do not want, you know, vanilla beans.

So it's an interesting thing.

And I can appreciate, you know, the no shame vibe of it all.

Like there's no shame in it either.

Yeah.

Yeah.

But I do think we should brainstorm some different names for it.

I'm going to say Felicia.

It's probably going to get cut from this one, too.

I think it was creamy butter chips or something like that.

Yeah.

Claire Saffitz probably does not need introduction to most of our audience, but in case you don't know her, she's the author of two cookbooks, Dessert Person and What's for Dessert.