Vanilla Extract and Vanilla Beans

Use the real stuff. It is exponentially more flavorful than the artificial version and will make a significant flavor difference in the recipes. There are many good brands on the market. Just make sure that the label says it is 100 percent real. If the label says how many “folds” it is, more is better. Vanilla with 1.5 to 2 folds is the most common strength used by professional bakers. Vanilla extract made from beans from different parts of the world will taste different. If you have the choice of Tahitian, Madagascar, or Mexican vanilla, taste them and choose the one you prefer. The differences are quite remarkable and you may care, especially if vanilla is going to be the shining star in the recipe you’re making.