Field notes from the kitchen
The journal answers the questions our kitchen gets asked: which grade to buy, how to store a pod so it stays supple, how much extract one bean stands in for. Every guide is written against the beans we ship, not borrowed from a test kitchen.
How to select vanilla beans
What to look for when buying whole vanilla: moisture, aroma, sheen, and the difference grade makes.
Madagascar vanilla vs Uganda vanilla
Both are Bourbon-type vanilla. Here's how their flavor, growing seasons and best uses actually differ.
How to make high-quality vanilla extract
How to make vanilla extract at home: the bean-to-vodka ratio, which grade to use, and how long to wait. Ready in about two months, best after a year.
How to store vanilla beans so they stay supple
Room temperature, airtight, and out of the light. What helps a pod keep its moisture, what dries it out, and how to tell frost from mold.
Give spent vanilla pods a second life
A scraped pod still carries flavor. Vanilla sugar, infusions, extract jars, and powder: five honest uses before anything hits the bin.
How to split and scrape a vanilla pod
Thirty seconds of knife work, done cleanly: anchoring the pod, splitting it straight, and getting every bit of caviar out.
Vanilla bean conversions: extract, paste and powder
One vanilla bean equals how much extract? The practical conversions between whole beans, extract, paste and powder, and when each form wins.
Why are vanilla beans so expensive?
Hand-pollinated flowers, nine months on the vine, months of curing. Why real vanilla costs what it does, and how to get the most from every bean.
Grade A vs Grade B vanilla beans: which should you buy?
Same vine, different jobs. What actually separates gourmet Grade A from extract-grade Grade B vanilla beans, and which bag fits what you bake.
Vanilla bean splits: what they are and who should buy them
Split pods are ripe, not ruined. What vanilla bean splits are, why they sell for less, and when splits, Grade B or Grade A is the right extract bean.
When to start vanilla extract for Christmas
Start by mid-October and a Christmas bottle is ready to pour. Start later and gift it still steeping. The honest extract timeline, plus bottling notes.
How to use vanilla bean powder (and when it beats extract)
Ground whole pods, nothing else. Where powder beats extract: meringues, dry doughs, high heat and no-cook creams, plus the substitution ratio that works.
Single-fold vs double-fold vanilla extract, explained
Fold is the federal yardstick for extract strength: 13.35 ounces of beans per gallon is single-fold. What the label means and when double-fold earns it.
Cooking along? The pantry behind the guides: Extract-Grade Vanilla Beans, Grade B, Whole Vanilla Beans, Grade A and Ground Vanilla Bean Powder.