Expert's Guide to Vanilla: Extract, Paste, Powder, and Whole Beans

We call for vanilla widely in desserts, quick breads, and breakfast recipes, both for its flavor and for its ability to act as a flavor potentiator, enhancing our perception of chocolate, coffee, fruit, nuts, and sweetness. Jack shows you how and when to use each version of the world’s most popular spice.

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[sarahb]

I love Jack Bishop. Thorough, accurate, professional, humorous, and always pleasant to watch! Kudos. 🎉

[leewillers]

My grandmother said she used vanilla as a “perfume” when she was a young lady. Real colognes and perfume was too expensive/hard to come by. (I’m 73 now and this was when I was 9-10 years old.) 😊

[mermeridian]

I love Jack's episodes - could listen to him all day. If he released an audible of the dictionary, I would gladly listen to it!

[mariaconsuelothomen]

Thank you for saying imitation vanilla is OK.That's what is most readily available and most pocket-friendly. It's also what's available in my country.

[frozenhouse]

I have just gotten one step closer to being the smartest man on Earth, Thanks for the video

[janinawaz]

After using fresh moist vanilla beans, finely chopped, in my baked goods, custards, ice cream etc. I find it hard to use even the best extract. Extract, even homemade, doesn't have the same dark and complex depth of flavor that a whole bean does. I will use extract in something quick like french toast, where the vanilla bean flavor doesn't have a long contact time before being eaten.

Artificial vanilla (vanillin) is often made from clove buds as a source material.

[JohnPMiller]

You can make your own vanilla extract with alcohol and vanilla beans. In France, most people use vanilla powder (sucre vanillé), so I bought a few beans and made my own extract. It took about two months, but it's very good.

[eclecticexplorer]

It's hard to check if the vanilla beans are too dry when they are in a sealed bottle.

[morrismonet]

I'm Ok with imitation. My aunt taught me to put a few drops in the eggs when making French toast. It's great.

[mikeyd]

Never heard of powder or ground vanilla until today!

[QIKWIA]

I use both..for different purposes and applications..
I like the imitation flavor in icings, frostings, pie fillings, puddings and cookies.

[roseannnichol]

I was going round and round doing research trying to understand what would be the best vanilla product to use. I've been very confused. This video has made up my mind imitation vanilla taste the same and nobody can tell the difference except in custard and ice cream, then it's a done deal, imitation vanilla it is. Thank you for your Insight.

[DP-drgi]

I have baked a few things in the decades I’ve been baking. 😊. For the past year I have used imitation vanilla exclusively. I do not make custards or ice cream (if I did I would use real vanilla or vanilla bean). But I make cookies, muffins and cakes and I cannot tell the difference in the vanilla taste.

[marksieber]

I’d like to see ATK do a home made extract video making several types of extract. And test theirs against store bought extract.

[kimecker]

So informative! I’m going with imitation from now on.

[mikenyc]

Thanks for showing us the varieties out there...I always worry about the liquid extract in the fridge thats in there a long time....the paste will be a great alternative and last forever!!!

[Jessie-J]

Thank you ATK for yet another excellent video. I wonder if ATK could do a how-to on organising one’s kitchen, my kitchen is a disaster and I could really use some tips from the folks I trust.

[pauleichenberger]

Nice introduction to vanilla. Also, these should not be stored in the refrigerator, just in a kitchen cabinet, dark. I have used Penzeys for years, and N-M is good too.

[debbiebarnes]

Vanilla bean paste is my go to for homemade ice cream. Yummmm.

[mickjr]

I have been making my own and like the flavor.