Can you substitute vanilla extract for vanilla bean? Yes. Should you? Almost always. Unless you’re making a dish where those beautiful black specks are the main attraction, or unless you’re paid to impress a food critic, just use the extract. It’s quicker, cheaper, and every bit as delicious in the end.
So next time you’re in a baking pinch, don’t sweat it. Grab that little brown bottle, pour a teaspoon, and carry on. Your cookies won’t know the difference—and neither will the people who eat them. Now go preheat your oven.
