Creamy Lemon Dill Quinoa Bowl

No-Bake Chocolatey Oat Bars

Vanilla-Scented Poached Salmon with Vanilla-Champagne Glaze

Lemon Poppyseed Waffles with Vanilla Blueberry Sauce

Browse Recipes

Vegan Chocolate Sea Salt Pretzel Bark 

Blueberry-Vanilla Bean Refrigerator Jam

Chocolate Truffles

Spicy Vegan Orange Chik’n Rice Bowls

Mini Mint Chocolate Chip Bundt Cakes

Vanilla Scented Mashed Rutabaga and Potatoes

Chocolate Mousse Dessert Bowl

Vanilla Bean Pickled Strawberries

Citrus Date and Almond M’hencha with Orange Blossom Honey Syrup

Tiramisu Affogato

Roasted Beet Salad with Herbed Whipped Ricotta and Citrus Dressing

Italian Orange Blossom Water Gelato

Frozen S’mores

Lemon Poppyseed Waffles with Vanilla Blueberry Sauce

Croissant Ice Cream Sandwiches

Nielsen-Massey Vanilla Ice Cream

Baked Bunuelos with Anise Filling

Almond Crusted Cod with Orange Sauce and Spinach Salad with Orange Vinaigrette

What Chefs Have to Say

About our products

"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.”

Eric lanlard UK Chef, TV Host, Master Pâtissier and Cookbook Author