tert in seattle wrote:
> I've never experimented so I don't have evidence but, if I was
> going to bake chocolate chip cookies and some nice garlicky croutons
> in the oven at the same time don't you think the cookies would come
> out tasting like croutons and vice versa...??

Earlier this week I did four round dark-chocolate cake layers at the
same time as I was roasting a head of garlic (wrapped in foil and olive
oil). I was nervous about it, but I was also seriously pressed for
time. Fortunately, there was no taste or odor transfer from the garlic
to the chocolate cake (none that I could detect -- and I was actively
looking/tasting/smelling for it, and none that was mentioned by others
when I asked).

Perhaps if I were baking a sweet that was less flavorful than the dark
chocolate it would have been an issue. For example, I'd not try it
with a plain cheesecake.

Alexis.