"If you're infusing milk or cream for custards or sauces, vanilla bean seeds are unbeatable. It's worth the splurge for the deep flavor you'll get by infusing..."
"For desserts lighter in color, like vanilla or sponge cakes, vanilla paste is my go-to because it adds that rich flavor and those gorgeous specks."
"If you're whipping up something quick, like cookies or brownies, vanilla extract is your best friend."
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