vanilla extract
Also known as: vanilla
A flavoring made by steeping vanilla beans in alcohol, used in small amounts across nearly all baking to round out and deepen other flavors -- it rarely reads as "vanilla" on its own in a finished dish, more often just making everything else taste fuller.
Buying guidance
Look for "pure vanilla extract" on the label rather than "imitation" -- pure extract is made from actual vanilla beans and has a rounder, more complex flavor, while imitation is synthetic vanillin dissolved in a similar alcohol base and tastes flatter and slightly harsher, especially noticeable in a recipe with little else to mask it. Pure extract costs more, but the amount used per recipe is small enough that it's rarely worth compromising on.
Substitutions
- Vanilla bean paste or scraped vanilla bean seeds -- more expensive but gives a stronger, more aromatic flavor plus the visual flecks of seeds; use slightly less than the extract amount.
- Imitation vanilla -- a reasonable budget swap 1:1, though the flavor is noticeably less complex.
- Almond extract -- not a flavor match, but usable in a pinch at a much smaller amount, since it's considerably more potent and has its own distinct taste.
Tips & common mistakes
Measuring by pouring straight from the bottle rather than into a measuring spoon over the bowl (not over the batter) risks a heavy-handed pour throwing off the whole balance, since it's a concentrated flavoring meant to be used in small, precise amounts.
Storage
Because it's alcohol-based, it keeps essentially indefinitely at room temperature away from direct light and doesn't need refrigeration.