This updated favorite attains

E VERY DAY FO O

BEANS They ’re the mother of all vanilla. Pods can be pricey, so reserve them for when their deep flavor will really shine (think homemade ice cream or baked custards). Keep them in the freezer in a plastic bag, and when ready to use, slice them lengthwise with the tip of a knife, then scrape out the seeds. We like Marx Foods Madagascar vanilla beans ($121 for ¼ lb., about $5 per bean; marxfoods.com).

| KITC HEN WISDOM |

Vanilla Vitals

That bottle kicking around your spice cabinet is bursting with potential. Embrace this dynamic staple in all its forms, and you’ll have aromatic l avor on demand.

TEXT BY CL AIRE SULLIVAN

PASTE Usually a blend of sugar, water, and seeds, vanilla paste is syrupy and slightly sweet. It lacks the sharpness of extract (as well as the alcohol), making it ide al in uncooked applications, such as folded into frosting or whipped cream. Store it in a cool, dark place. We like Nielsen Massey pure vanillabean paste ($25 for 4 oz., amazon.com). QUICK CONVERTER 1 bean = 1 tablespoon paste = 1 tablespoon extract

EXTRACT This familiar dark liquid is created by soaking whole pods in a solution of grain alcohol and water, and it’s the least expensive option by volume. Stow it in a cool, dark cupboard, and use it in ever yday baking to enhance cookies, cakes, and brownies. We like Simply Organic pure vanilla extract ($2 2 for 4 oz., simply organic.com).

Explore Its Origins

Nea rly a l l va n i l la g rows i n one of fou r ma i n reg ions around the globe, and each kind has a dit in tat e. Mot comes from Madagasca r a nd has a ba la nced, m i ld flavor. Mexican beans skew sweeter. Tahitian pods are floral and fruity, and Indonesian have a smoky quality.

Savor Every Bit

For a gentle infusion of vanilla, bury a scraped pod in a jar of sugar for up to two weeks, or submerge it in simple syrup to sweeten iced coffee or rum-based cocktails. (It’ll keep in the fridge for six months.) You can also simmer half of a scraped bean in marinara to add an earthy note.