I would really appreciate it if anyone could tell me, besides the price, what exactly is the difference between imitation vanilla and pure vanilla? Does it really make a big difference on which one you use? I bought an 8 oz bottle of imiation for $.99!! Let me know your thoughts.
Real vanilla is harvested from the vanilla orchid, and is very expensive because it's time consuming and laborious. There is more about it here:
http://en.wikipedia.org/wiki/Vanilla
Artificial vanilla is created from paper by-products. You will find different opinions on taste, but my preference is to always use real vanilla, especially in frostings and other things that won't be cooked. Cook's Illustrated (I think) once did a blind taste test of baked goods using real and artificial vanilla, and much to their chagrin, the tasters couldn't tell the difference. 
You can get a good deal on pure bourbon vanilla at Costco. It will never be as cheap as imitation, but it's totally worth it IMHO.
Real vanilla extract is made with the vanilla bean. Imitation is made with a chemical compound meant to mimic the flavor of the real bean. IMHO I have found that the difference in taste is really there and have stopped using the imitation stuff. The real extract just has a more mellow flavor than the fake stuff, and yet is definately more noticable. HTH
I would never use imitation...jmo
I second the vanilla at costco. I was using really expensive vanilla extract from williams-sonoma, but due to a large cookie order, got costco vanilla. I used to use costco vanilla before I discovered W-S vanilla, but really, I don't know why I bothered to switch...
I have only used the imitation vanilla when I needed a PURE white icing. Other than that, real extract all the way.
the only artificial extract I will use is the ALMOND extract and only due to ALLERGIC reactions.
not everyone that gets invited to have a piece of cake makes the host or hostess aware of food allergies.
even with strawberry and orange, I try to use the reall stuff...by adding purees and liquors.
I used imitation for the longest time.
I tried the real stuff once and never went back to imitation.
The taste is much better imo. And I go to the wilton tent sale every year and stock up on the bottles which are usually 1/2 off!
I love real vanilla and I can taste the difference. I use Nielson-Massey vanilla, which is expensive, but I can order it by the gallon directly from them. It is expensive, but the gallon lasts me a very long time.
Also with pure vanilla, you can use less to get the nice flavor.
This is just my opinion. As always, it's personal choice.
Michele
Well, I am one of the oddballs. I prefer the taste of imitation over the real thing. I have had Madagascar Vanilla and Tahitian and they taste too perfumy to me. There is an imitation we carry here Trader Horn, I love the smell and the taste. It is only $2.00 per bottle compared to $16.00 or whatever real Vanilla is selling for today. I am a real snob about chocolate, very fussy, but give me the cheap Vanilla and I am a happy camper. Always have comments on how good my cakes and icings taste so assume my customers don't know the difference and they have never asked me about it. I would be honest with them if they did.
I'm going to throw my two cents in about vanilla. I like Mexican vanilla it has a smoker or harsher taste than Madagascar or Tahitian vanilla. It isn't as highly prized but I like it much better. I have some Madagascar vanilla bean paste which is nice but best used in custard or ice cream. For cookies or cakes Mexican is my choice.
I'm going to throw my two cents in about vanilla. I like Mexican vanilla it has a smoker or harsher taste than Madagascar or Tahitian vanilla. It isn't as highly prized but I like it much better. I have some Madagascar vanilla bean paste which is nice but best used in custard or ice cream. For cookies or cakes Mexican is my choice.
I've always wanted to try Mexican Vanilla. I'm supposed to go visit my little brother in Corpus Christi this spring and he is going to take me to Progresso (sp?) across the border. I told him I want to buy GALLONS of it! LOLL Think that will be a problem getting BACK across the border?
Beth
Watch out for that Mexican vanilla. Lots of mislabelling and fake stuff + coumarin (it's a blood thinner used for rat poison, and it's been illegal for food use in the US for decades) being sold as real. But such a great deal for a gallon!
Do you know of anyone/anywhere else to get the real vanilla at a somewhat decent price? Online? 
Does anyone know what I can use them in? I believe Risque was talking about using only imitation Almond extract due to people with nut allergies (who might be allergic to pure Almond extract). Of course anybody can be allergic to anything, but I have never personally heard of a vanilla allergy. 
Let your taste be your guide! I've had the $22 bottle from Williams-Sonoma, tried every brand every store carries around here... And, I always came back to Watkins... Sure, it's imitation, but you know what, almost all of their flavorings achieve the taste I'm going for but most of all, they never leave an alcohol aftertaste. I could not find a store brand that didn't have that nasty aftertaste.
I also don't have to worry about the allergy issue this way either because some people are also allergic to berries so it's not just a nut allergy issue.
Quote by @%username% on %date%
%body%