There's more than one way to get vanilla flavor into your cakes and cookies. Try vanilla paste, sugar, powder, and whole beans for better baking.
At Morgenstern’s Finest Ice Cream in New York City, there are notably a ton of vanilla options on the menu—at the time of this writing, seven to be exact. To the casual vanilla consumer, this may seem like overkill, but real vanilla heads know that, despite the word becoming synonymous with boring or basic, the flavor is deeply complex. Like salt, vanilla enhances the other ingredients in a recipe; chocolate, coffee, brown sugar, and eggs all shine a little brighter when vanilla is around.
Look for beans that are plump and shiny, not dried out—though if you do let a bean dry out in your pantry, you can rehydrate it by letting it soak in warm water for a few hours. To use a vanilla bean, split the pod lengthwise on one side with a small sharp knife, keeping the other side intact. Scrape the seeds out of the pod using the flat side of your knife; reserve the pod for another use: You can steep it in dairy for panna cotta or use it to make a vanilla simple syrup.
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