Photo: Courtesy of vendor I am not a chef, a food writer, or even a particularly talented cook beyond a weeknight grain bowl. In fact, I’m someone who once went through a spectacularly ill-informed cookie-baking phase that ended when I bought almond extract, because it was cheaper than vanilla extract. This taught me an important lesson about vanilla, which is simply that you must use it.
After asking around, it seems like Heilala is, in fact, a vanilla to know. “If I saw this on someone’s kitchen counter I would be like, ‘Oh they know what’s up,’” says Catherine O’Donnell, a pastry cook at Gramercy Tavern, where they use Heilala beans to make in-house extract, as well as Heilala paste . “It tastes so natural, super pungent — you’re getting that essential vanilla-bean flavor. It’s not watered down.
Heilala Pure Vanilla Extract for Baking $14 at Amazon Buy $14 at Amazon Buy A few more baking essentials we like Ateco French Rolling Pin This is a favorite of Emily and Melissa Elsen, sisters and co-owners of Gowanus bakery Four & Twenty Blackbirds: “You will never need to repair it and it provides versatility in that the thicker center creates heavier pressure while the outer edges create lighter pressure. Work with it a little so you understand its power.
Caviar you say?
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