Extracts, Oils, and Essences

Vanilla Extract Pure vanilla extract is essential for two reasons: It adds an indescribably intoxicating aroma and flavor to cakes, buttercreams, and other toppings; at the same time, it enhances their intrinsic flavors. There are many glorious pure vanilla extracts. The most widely available top-quality vanillas are produced by Nielsen-Massey (see Ingredients Sources). I particularly like their Tahitian vanilla. My favorite is produced by Eurovanille and is imported by Crossings; it is also carried by SOS Chefs (see Ingredients Sources). In the United States, it is not technically considered an extract because it is distilled in glucose instead of alcohol. Glucose serves to retain vanilla’s flavor better during baking as it is far less volatile. Another top-choice vanilla extract is the Mexican vanilla carried by the Vanilla Queen (see Ingredients Sources).