YOU WON'T EVEN NOTICE:

Cobbler with trans-fat-free Crisco still hits the spot (JANET RAUSA FULLER, 2/01/07, Chicago Sun-Times)

The recipe for peach cobbler at Army and Lou's, the famed South Side soul food joint, hasn't changed in 62 years.

The key, the staff says, is in the crust: flour, sugar, salt, ice-cold water, butter and Crisco -- and only Crisco.

"It has to be Crisco," said baker Vickie Thomas. "The generic stuff don't make the dough right."

But change is inevitable. Last week, the makers of Crisco introduced a new, reformulated Crisco that is free of artery-clogging trans fats but, they insist, performs exactly like the original, which has been around since 1911. [...]

Customers Lauretta Sanders and her husband, Frank, also sided with the new Crisco crust.

"This is it. It's flakier, and it has body to it," Lauretta Sanders said between bites.