Jessica Badalana

I was like, actually, that's the one thing I can say yes.

Like everything else in here should be thrown out.

Vanilla bean paste is fine.

Let's go to our next question.

Hey, King Arthur Baking.

This is Jessica in Pikesville, Maryland.

And I've got a question for you.

I am an avid home baker, and I have collected over the years many different extracts and flavorings, much more beyond simple vanilla extract, which definitely has its time and place in baking.

So my question is, how do I substitute a different flavoring, a different extract in a recipe in place of vanilla?

Is it a one-to-one ratio?

Or do I have to scale back, let's say, an almond extract, the amount of an almond extract in comparison to the amount of a vanilla extract?

How do I replace vanilla extract or some vanilla extract with a different extract, a different flavoring in my baking to experiment, to play around, to make things a little different?

I'm turning to you for this answer.

I know you'll have a good one.

I can't wait to hear it.

Thanks so much.

Did you see my eyes get wide when she was like, can I substitute them one for one?

I was like, Jessica, don't do it.

Well, first of all, I should say there are endless amounts of extracts out there now.

Like if you go to the grocery store there, I mean, the ones that you might be more familiar with, almond extract, peppermint extract, lemon extract,