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Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking — seriouseats.com

Vanilla extract is probably the most common aromatic intensifier in American dessert, whether it plays a starring or a supportive role—consider its presence in a batch of vanilla ice cream versus chocolate chip cookies. In the former, vanilla takes center stage as the ice cream's defining feature, while in the latter, it serves to amplify and enhance the aroma of butter and chocolate. In either case, remove it at your own peril—structurally speaking, the desserts will be fine, but their flavor may fall flat.

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