Naturally, we compared them side-by-side.
, culinary historian Sarah Lohman makes the argument that there are times when imitation vanilla extract is actually preferable to pure. 😮 "I believe there is a time and place to use every version of vanilla in your kitchen: Bean, natural extract, and imitation extract," she writes. Vanillin is the naturally occurring chemical compound that we recognize as the primary aroma and taste of vanilla.
, a hub for recreational adult classes and workshops. She baked two sets of cookies, one with real vanilla extract and one with imitation. The audience preferred the imitation cookies 2:1. The reason, Lohman says, is that all the little compounds that make up that complex natural vanilla flavor can't survive high-heat cooking, and so add little to cookies—which cook to an internal temperature of about 300°F.
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