Vanilla Beans vs. Extract: What’s the Difference?

Vanilla beans are the real deal — plump, aromatic pods filled with tiny seeds that bring a rich, complex flavor to desserts. Extract, on the other hand, is made by steeping beans in alcohol and water, making it more convenient but sometimes less intense.

When you split a vanilla bean and scrape out those seeds, you’re adding not just flavor, but also a beautiful speckled look to your custards, ice creams, and frostings. It’s a small touch that makes a big impact.

If you can, use beans for special desserts where vanilla is the star. Save extract for everyday baking when convenience is key.