51.   Stir in vanilla extract, coconut, pineapple, and pecans or raisins, if using.

52.   Stir in egg yolk and vanilla extract.

53.   Stir in nuts, vanilla extract and butter.

54.   The machine is accurate enough to work out, for example, whether the vanilla extract in a sample originated in India or in Malaysia.

55.   The vanilla extract has been in the cask for three weeks.

56.   Think vanilla extract, an alcohol-based essence of vanilla beans, and you have some idea of the chocolate version.

57.   Vanilla extract should not be dismissed entirely.

58.   Vanilla is layered throughout the crust and filling with the addition of vanilla sugar, vanilla extract and vanilla bean scrapings.

59.   Use pure vanilla extract, not imitation, for best flavor.

60.   Vanilla extract also heightens flavor.