Mastering the chocolate chip cookie might seem like an easy task, but even master bakers can tell you that the perfect chocolate chip cookie takes some tinkering to get 100 percent right.
To some, the cooling weather of autumn brings memories of falling leaves, bonfires and time spent snuggling under blankets around a campfire. For others ushering in the new season is marked with football games, spiced (and spiked) cider and seasonal baking. No matter what fall means to you, celebrating with food is always in the mix.
You’re no stranger to vanilla extract. You probably use it on a weekly, if not daily, basis in various recipes.
Have you ever noticed that the urge to bake increases as the temperature drops outside? You are definitely not alone.
It’s no secret, both for cooking and baking, always use the best ingredients. What’s the point of investing time to create something and use average ingredients? Vanilla Extract and Vanilla Bean Paste are my favorites, as well as the Lemon Extract. I like using the Vanilla Bean Paste, as it is the closest to using fresh vanilla pods with all the glorious little seeds, and the consistency doesn’t interfere with the recipes.
UK Chef, TV Host, Master Pâtissier and Cookbook Author
