June 03, 2010


As a featured publisher for Foodbuzz I check out the Daily Specials from time to time. Today, the daily special is some Madagascar Vanilla. Pure, sweet vanilla extract - none of that imitation stuff.

The last time I used vanilla myself was for our Vegan Vanilla Ice Cream.

I have fond memories of going to Mexico and sampling, smelling, becoming intoxicated with their vanilla. A little pure extract goes a looong way, and I highly recommend using the pure stuff over imitation if you can afford it. That said, for most recipes it won't make too much of a difference, so don't beat yourself up over it.

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