Never get a "bagel" in Canada. I'm sitting in a Tim Hortons in the

[PoindexterOglethorpe]

8. I'm not sure that would be the problem,

as sugar would be crucial to the texture of cakes, as it is with cookies and brownies, just to name two other sweet things.

Occasionally I'll have the misfortune to have a cookie made by someone who doesn't believe in real sugar, but uses honey for the sweetener. Even if they're sweet enough, which they usually are, the texture is awful.

I suspect the problem is more with some kind of cheap flour and synthetic flavorings. Or exactly how they are baked or deep fried.

Many years ago, when I was in high school, I'd sometimes get up early and do homemade donuts of my own. The recipe came from my mom's cookbook which was published in the 1930s. I just did a drop donut in oil, sort of like an oversized donut hole. They were very good. Ahhh, memories of youth!