When baking or using vanilla, most recipes call for vanilla extract. In the supermarket you can find imitation vanilla flavoring for less money. Obviously the imitation is meant to be as close to the real thing as possible, but:
- Is there a detectable difference between imitation vanilla and vanilla extract?
- Do any issues arise in baking/cooking resulting from using one or the other?
Best Answer
Yes, you can detect the difference. How much of a difference will depend on the quality of both the imitation and of the real thing.
That said, it's difficult if not impossible for me to pick out the differences in baked goods. So I keep both around, and use the (much cheaper) imitation stuff for baking, and the real stuff for sauces, icing, custards, milkshakes, etc.
Incidentally... In a pinch, bourbon makes a half-decent substitute for vanilla.