I Asked 6 Pro Bakers for the Best Vanilla Extract, and Their Top Pick Is Ina Garten’s Favorite, Too

Homemade vanilla extract is a gift that keeps on giving—just ask Ina Garten, who’s been feeding her own DIY batch for an impressive 39 years. Homemade vanilla extract is a practical option, but most professional bakers we spoke with for this guide still rely on store-bought brands.

“Homemade vanilla extract can be amazing. Once you invest in making your first bottle, you can add to it forever, saving money in the long run,” says Erin Clarke, a Milwaukee-based recipe developer and author of “Well Plated Everyday.” “That said, let’s keep it real: store-bought extract is super convenient and, in many cases, just as flavorful—especially if you get a good brand!”

While Alisa Woods, owner of Sift n Sprinkle Bakery in Des Moines, adores her homemade bourbon-based batch for reducing single-use plastics, Nicki Gatlin-Lovell, head baker at Campbell’s Bakery in Jackson, Mississippi, prefers the consistency and ease of store-bought.

“I like the idea of homemade vanilla extract more than the product itself. I haven’t had a homemade vanilla extract that compares to a good-quality, pure store-bought vanilla,” Gatlin-Lovell says, tipping a cap to the deep, complex flavor found in top vanilla extract brands.

So which bottles are best? We asked these professional pastry chefs to share their go-to brands so you can shop wisely and bake like a pro.

Our 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

Qualities of the Best Vanilla Extract

There are plenty of vanilla brands out there. Our chefs helped us identify the most important qualities in a high-quality extract:

• 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.

The Best Vanilla Extract, According to Pro Bakers

Our panel of pastry chefs had two top choices 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 with one vote each:

• 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 Pro

Whether you make your own, try one of these chef-approved brands, or stick with your favorite, you won’t be disappointed using it in any of our 25 best vanilla recipes that are anything but boring. You can also try one of the many uses for vanilla extract our pros 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 world. Imitation vanilla has its place in some high-heat recipes, where its flavor mellows. But for unbaked items like frosting, imitation can taste off, Clarke notes.

Gangeri is okay with imitation “only when cost is a factor and the vanilla isn’t the main flavor in the recipe. In all honesty, the true vanilla extract may be pricier but a little goes a long way, and you will see a significant difference in your desserts.” 

For a bolder vanilla presence, consider vanilla bean paste or seeds. “I love adding vanilla beans or paste when vanilla is the main flavor,” Woods says. “It brings out the floral notes and lets people know what to expect when they see the speckles.” Gatlin-Lovell agrees, noting how the seeds stand out in desserts “like stars on a clear night.”