Vanilla extract is a flavoring derived from vanilla beans, which are the fruit of the vanilla orchid. The process of creating vanilla extract involves soaking vanilla beans in alcohol, which extracts the flavor compounds from the beans. According to the U.S. Food and Drug Administration (FDA), for a product to be labeled as "pure vanilla extract," it must contain at least 35% alcohol and 13.4 ounces of vanilla beans per gallon of extract.

Definition and Composition
Pure vanilla extract is made from real vanilla beans, alcohol, and water. The flavor profile of pure vanilla is complex, with a rich aroma and a depth that enhances both sweet and savory dishes.

Cost and Quality
Pure vanilla extract is significantly more expensive than its imitation counterpart due to the labor-intensive process of growing and harvesting vanilla beans. Vanilla is the second most expensive spice in the world, resulting in a price that can range from $5 to $10 or more for a small bottle. However, many chefs and bakers argue that the quality and flavor of pure vanilla justify the expense, especially in recipes where vanilla is a key ingredient.

Definition and Composition
Imitation vanilla extract is a synthetic product that contains vanillin, the primary flavor compound found in vanilla. This synthetic vanillin can be derived from various sources, including lignin (a byproduct of paper manufacturing) and even cow manure. Unlike pure vanilla extract, imitation vanilla does not contain real vanilla beans.

Cost and Availability
Imitation vanilla is much cheaper, often costing less than a dollar per ounce. This makes it a popular choice for home cooks and bakers who want to save money. While it may not have the same depth of flavor as pure vanilla, imitation vanilla can still work well in many recipes.

The flavor profiles of pure and imitation vanilla can differ significantly. Pure vanilla extract has a more complex flavor and aroma, while imitation vanilla tends to have a sweeter, more straightforward vanilla flavor.

Taste tests have shown mixed results regarding the preference for pure versus imitation vanilla. For instance, some tests reveal that in baked goods, such as cookies, many tasters cannot distinguish between the two. In fact, one study found that cookies made with imitation vanilla were preferred by a majority because the synthetic flavor could stand out better after baking, where the complex flavors of pure vanilla might be lost due to high heat (Epicurious).

Best for: Recipes that highlight vanilla flavor, such as custards, puddings, and frostings.
Use in: High-end desserts where quality is paramount, or when serving guests to impress with rich flavors.

Best for: Recipes where vanilla is just one of many flavors, such as in cookies, cakes, or when making large batches.
Use in: Everyday baking or cooking where cost savings are a priority, especially for large families or events.

When it comes to vanilla extract, the choice between pure and imitation ultimately depends on your needs, budget, and the specific application in your cooking or baking. Pure vanilla extract offers a rich, complex flavor that can elevate your dishes, while imitation vanilla provides a cost-effective alternative that can still deliver satisfying results in many recipes. Understanding these differences allows you to make the best choice for your culinary endeavors, ensuring that your creations are both delicious and memorable.