extract [ik-strakt] noun
Concentrated flavorings made from foods and plants through the processes of distillation and evaporation, imparting powerful flavor to dishes without changing the consistency or adding to the volume. They can be naturally flavored or imitation. Vanilla extract is the most prevalent in sweet baking. Pure vanilla extract contains a minimum of 35% alcohol per FDA standards.
Make sure you store these ingredients in a cool, dry place and with the tops tightly closed, which will increase their shelf life. The Bakepedia test kitchen uses Neilsen-Massey vanilla and almond extracts as our “house” brand. For a non-alcoholic substitution, use pure vanilla bean.