Beyond Vanilla---Exploring Extracts & Flavorings For a Dummy !
After I had to buy lemon extract for that wonderful sour cream lemon cake recipe and after I had a tiny flash of inspiration to include some almond extract into a Waldorf Salad, I realized that there is a whole other dimension of flavoring possibilities that I needed to explore. My pantry is practically bare of any of these possible enhancements to cooking.
Soooo, I'm curious (read that I need tips!) about how you use extracts & flavors other that vanilla. And what are your favorites? And what brands are considered to be among the best...esp. what is a very good raspberry extract & how can I use it? Any & all tips wanted!!