Extract

Store in a cool, dark place away from direct sunlight. Most extracts keep well for 1+ years if properly sealed. Alcohol-based extracts last longer than others.

A little goes a long way—extracts are potent, so start with the recipe amount and adjust to taste.

Pure extracts (like pure vanilla) are more flavorful and cleaner-tasting than imitation versions, though pricier.

Add extracts at the end of mixing or cooking to preserve their volatile flavor compounds.

Alcohol content in extracts typically cooks off when baked.

Using too much extract—this can make the flavor overpowering or bitter.

Confusing pure extracts with imitation ones (check the label for 'pure' or 'natural').

Adding extracts early in hot recipes, where heat can evaporate volatile flavors.