What is the difference between vanilla extract and vanilla beans?
Vanilla is available in many forms, including pastes and powders, but the most common is liquid extract. Naturally derived extract is amber in color, with a robust, nuanced taste, a rich composite of more than 200 flavor compounds in vanilla. Imitation extract contains chemically synthesized vanillin, the primary flavor compound. Because the other compounds are missing, the artificial version lacks complexity and has a bitter aftertaste. Vanilla is used in small quantities and has a long shelf life, so it is worth buying the real thing. Look for bottles labeled “pure vanilla extract.” Although extract is suitable in most dishes, vanilla beans lend a purer taste. Use beans in foods where vanilla is the defining flavor, such as custard and ice cream. (For these and other recipes, go to marthastewart.com/ vanilla-recipes.) Split the pod lengthwise, and scrape the seeds into a dish; the contents of one bean are equivalent to about 1 tablespoon of extract. Use the emptied pod to infuse sauc
