Just like a painter coats a wall with white paint before layering another color on top, bakers reach for the extract. Just a few drops of bottled extract's strong, concentrated flavor can lay down ...

It’s somewhat common knowledge that I boost my baked goods with almond extract instead of, or in tandem with, vanilla. But now I’ve added a third extract to the extravaganza: cinnamon. Beyond being an ...

It was during a recent class on holiday cooking that the subject of vanilla extract came up. One of the items I made was a trendy salted caramel sauce flavored with homemade vanilla. Well, there was ...

Take your baking to the next level with you: homemade vanilla extract! Once you try it, you’ll never go back to store-bought again. Making your own vanilla extract is simple, and it’s way more ...

Rose water is one of those ingredients I've always appreciated in something prepared by someone else, but I've shied away from using it in my own preparations. I tend to omit it entirely or simply ...

Picking produce at its prime ensures every mouthful is worthwhile. In this second excerpt from her new cookbook, our columnist shares ideas for vibrant autumnal platefuls ...

Vanilla originates from the pods of the orchid Vanilla planifolia, a delicate crop that requires manual pollination and careful curing. This labour-intensive process makes natural vanilla one of the ...