Why Buy Good Vanilla

Good vanilla is a baker’s best friend. Even though only a small amount is used in cakes, cookies, frosting, and ice cream, it’s an ingredient that can elevate your desserts from good to great.

But not all vanillas are created equal.

If you’re looking for desserts that really shine, replace imitation vanilla (which contains wood byproducts and other unexpected ingredients) with double-strength pure vanilla extract. You can use half the amount called for in a recipe—or use the full amount if you love a rich flavor. A little goes a long way and will make your baked goods and homemade ice cream stand out.

So what makes this flavor so distinct, and why does it cost more to get it? Here’s what it takes to produce the vanilla that professional bakers prefer:

4 Responses to Why Buy Good Vanilla

  1. Jane October 17, 2019 at 9:55 am #

    I have some pampered chef orange infused oil from 2015. Is it still good to use?

    • Rebecca October 20, 2019 at 1:06 pm #

      I would smell it to see if it smells rancid, if not I’d say it’s fine to use!

  2. June October 18, 2019 at 8:02 pm #

    Since I started using real vanilla, I will NEVER go back to imitation. For me, the difference in taste is HUGE! Similar to the difference in using butter and margarine spreads. Don’t skimp on the ingredients!

  3. Bonnie Fay Dektor January 24, 2021 at 9:42 am #

    Does the pure vanilla extract need to be refrigerated after opening?

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