Think about your recipe’s hero. If vanilla is the star—like in a crème brûlée, vanilla bean panna cotta, or a simple butter cookie—go for pure extract. You’ll taste the difference in every bite. If vanilla is a background player, flavoring is your budget-friendly BFF.
Tip for the label reader: Don’t be fooled by “vanilla extract with flavoring.” That’s a blended product—usually 50% real, 50% synthetic. It’s a solid middle ground for everyday baking, like a decent rosé that pairs with everything.
And please, avoid anything called “vanilla essence.” In many markets, that’s watered-down flavoring with added sugar. You might as well use honey-colored water.
