I Asked 6 Expert Bakers for Their Favorite Vanilla Extract, and It Turns Out It’s Ina Garten’s Go-To Too

Homemade vanilla extract is a gift that keeps on giving—just ask Ina Garten, who’s been using her own DIY batch for an impressive 39 years. While making your own vanilla extract is a practical choice, most of the professional bakers we spoke to still swear by store-bought options.

"Homemade vanilla extract can be incredible. Once you make your first batch, you can keep adding to it forever, saving money over time," says Erin Clarke, recipe developer and author of 'Well Plated Everyday.' "That said, let's be honest—store-bought vanilla is incredibly convenient and, often, just as flavorful—especially if you pick a good brand!"

While Alisa Woods, owner of Sift n Sprinkle Bakery in Des Moines, loves her homemade bourbon-based extract for cutting down on plastic waste, Nicki Gatlin-Lovell, head baker at Campbell’s Bakery in Jackson, Mississippi, prefers the consistency and simplicity of store-bought extracts.

"I like the concept of homemade vanilla more than the extract itself. I haven’t found a homemade batch that competes with a high-quality, pure store-bought vanilla," Gatlin-Lovell admits, giving a nod to the rich, complex flavors found in top-tier vanilla extract brands.

So which vanilla extracts should you trust? We asked top pastry chefs to share their favorite brands, so you can make an informed choice and bake like a pro.

Meet Our Expert Panel of Vanilla-Rating Pastry Chefs

• Erin Clarke, Milwaukee-based recipe developer and author of "Well Plated Everyday"
• Alyssa Gangeri, pastry chef and managing partner at The Butter Milk Ranch in Nashville, Tennessee
• Nicki Gatlin-Lovell, head baker at Campbell’s Bakery in Jackson, Mississippi
• Alon Gontowski, pastry chef at Palmetto Marriott Resort & Spa in Palmetto, Florida
• Meggan Hill, executive chef and CEO of Culinary Hill in Valencia, California
• Alisa Woods, owner of Sift n Sprinkle Bakery in Des Moines, Iowa

What Makes the Best Vanilla Extract?

With so many vanilla brands available, our chefs helped pinpoint the key qualities that make an extract truly top-notch:

• Pure vanilla extract label. If you’re looking for maximum natural aroma and flavor, opt for something labeled “pure vanilla extract” rather than “imitation vanilla.” To be classified as “pure,” the FDA requires at least 35 percent alcohol content.
• A short ingredient list. Avoid extracts that list “vanillin,” a synthetic compound often used in imitation vanilla, Clarke advises. Ideally, the ingredient list should be short, containing vanilla beans and alcohol, and little else. “Vanilla bean extractives” are okay too, says Meggan Hill. “I avoid any product that lists water or sugar as one of the main ingredients, as it dilutes the flavor,” Gangeri adds. A small amount of sugar or water is acceptable if it appears toward the end of the list.
• Large bottle option. When Woods buys store-bought vanilla, she opts for the largest bottle available to cut down on single-use plastic. Larger bottles often have a better cost-per-ounce price.

Alyssa Gangeri, pastry chef at The Butter Milk Ranch in Nashville

The Best Vanilla Extract, According to Professional Bakers

Our panel of pastry chefs narrowed down their top two picks for the best vanilla extract: Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and McCormick Pure Vanilla Extract.

• Nielsen-Massey: When Garten isn’t using her homemade vanilla, she trusts Nielsen-Massey. She even highlights Nielsen-Massey on the go-to ingredients page of her website. Gangeri commends its “deep and complex flavor due to the Madagascar vanilla beans,” perfect for cookies, cakes, and frostings. Gatlin-Lovell also praises its high quality for the price, noting that it’s available in sizes from 2 to 32 ounces.

• McCormick: Both Hill and Alon Gontowski selected McCormick. Hill calls it “the gold standard” and loves its warmth and natural sweetness. Gontowski appreciates the price and convenience, with sizes ranging from 1 to 16 ounces.

Two other brands received honorable mentions, each earning one vote:

• Watkins Pure Vanilla Extract: Available in organic and conventional versions, Woods favors Watkins, which she says is cost-effective, with options from 1 ounce to 1 gallon.  "It also doesn’t have an aftertaste,” Woods explains.
  
  
• Costco's Kirkland Signature Pure Vanilla Extract: Costco’s Kirkland Signature only comes in a 16-ounce bottle. “The quality is fantastic for the price. For the amount of vanilla I go through, buying in bulk is more practical,” Clarke notes.

How to Use Vanilla Extract Like a Professional

Whether you choose to make your own, opt for one of these chef-approved brands, or stick with your personal favorite, you’ll be delighted using it in any of our 25 best vanilla recipes, all of which are far from ordinary. You can also explore other creative uses for vanilla extract that our experts love:

• Vanilla Sugar: Add a few drops to granulated sugar for a vanilla-flavored sugar to sprinkle on baked goods or stir into coffee or tea.
• Vanilla Oatmeal: Why wait for dessert? Clarke loves adding vanilla to her oatmeal for a morning treat.
• Vanilla Pancakes, Waffles, and French Toast: Hill recommends vanilla extract to take these breakfast classics up a notch.
• Vanilla Bean Cheesecake: Gangeri says vanilla extract “brings out the depth of the cream cheese without overpowering it.” (We’re partial to our recipe for The Best Vanilla Bean Cheesecake!) 
• Smoothies: Both Clarke and Hill say a spoonful of vanilla extract is the secret ingredient in their favorite smoothie recipes.
• Pastry Cream: Gangeri suggests adding a splash to pastry cream for cream puffs or tarts.
• Chocolate Cake: It might sound counterintuitive, but Woods says that vanilla enhances the richness of chocolate. Try it in this Back-of-the-Box Hershey's Chocolate Cake recipe for a difference you’ll taste.

What About Other Types of Vanilla?

Pure vanilla extract is just one option in the vanilla family. Imitation vanilla works well in high-heat recipes where its flavor softens. However, for unbaked goods like frosting, imitation vanilla can sometimes taste off, Clarke warns.

Gangeri is okay with using imitation vanilla "only when cost is a concern and vanilla isn't the dominant flavor in the recipe. Honestly, pure vanilla extract may be more expensive, but a little goes a long way, and the difference it makes in your desserts is noticeable," she says.

For a more intense vanilla flavor, try using vanilla bean paste or seeds. "I love adding vanilla beans or paste when vanilla is the star flavor," says Woods. "It highlights the floral notes and gives a visual cue with the speckles." Gatlin-Lovell also loves how the seeds pop in desserts, describing them as "like stars in a clear night sky."