Real vanilla isn't always the better choice, since in some recipes, imitation vanilla can actually deliver stronger flavor, ...

I bake a lot, which means I go through a lot of vanilla beans. For some preparations, I use only the seeds – I split the vanilla bean in half lengthwise and scrape out the tiny seeds with the dull ...

Vanilla, as a concept, suffers a bad rep: The word alone implies something safe at best, and boring at worst. Basic, basically. But vanilla as an ingredient is a wondrous thing, ambrosial, floral, ...

Pastry chef Anna Higham’s dessert book, The Last Bite, is peppered with recipes that harness and highlight the flavor of the very best ingredients. Just as important as the actual composed desserts ...

Would you flinch at paying $540 a kilogram for, well, anything you eat regularly? That's what happened to the price of vanilla, the world's favourite spice, last year. So why on earth does a vanilla ...

Vanilla bean prices have soared because of a shortage in Madagascar. The island country has more than three-quarters of the world’s vanilla fields. The ingredient is used in plenty of desserts, baked ...

Banish the phrase "plain vanilla" from your lexicon. Why? Because vanilla is one of the most complex spices around, boasting at least 250 different flavor and aroma compounds, only one of which is ...

Add Yahoo as a preferred source to see more of our stories on Google. slice of vanilla cake with vanilla frosting - Nata_vkusidey/Getty Images We're all familiar with vanilla extract. It's called for ...