Why does vanilla extract feature in so many cake/cookie recipes?
As already stated, it depends where you are, In the UK Vanilla Pods (as we call the beans) are insanely expensive and hard to come by but fantastic for Ice Cream and custard. Vanilla Extract is also expensive but a little goes a long way, use this in cakes, sweet pastries and biscuits. Vanilla Essence is the spawn of the devil and only fit for use if the Mother-In-Law is coming round for afternoon munchies. The reason it is so popular is it is a binding agent for taste, just like Mustard can bring together fats and liquids (as in Cheesecake recipes) Vanilla brings together tastes of the all the ingredients. You will soon notice its not there if you dont have it in. If you have to bake without it make sure you bake something that has other strong flavours such as Lemon cake where the Lemon does the job of the binder.
