For best results, extracts and flavors should be added to ingredients at room temperature, or once a dish (such as custard or frosting) has been removed from the heat.

  • Extracts and flavors: There are scores of extracts and flavors that can be added to baked goods, such as almond, lemon, mint, rum and orange. These extracts or flavors may be used in place of liqueurs, although the flavors may not be as true or intense. The most popular extract is vanilla. Pure vanilla extract is made from vanilla beans and alcohol. Imitation vanilla is made of synthetic flavors and coloring; it is about half as expensive as vanilla extract and may leave an unpleasant aftertaste.