An integral part of many recipes, vanilla comes in either extract, powder (the home baker will probably never see or use vanilla powder) or whole beans. When buying vanilla extract always get pure or natural extract as opposed to artificial vanilla. There simply is no comparison. Vanilla beans (also known as pods) come from many parts of the world, with those from Tahiti and Madagascar being the most prized. Both the outer part of the bean and the pulpy interior can be used. Vanilla beans are usually used to flavor liquid. To use, slit the entire bean lengthwise and scrape the soft pulpy interior and seeds into your liquid, then drop in the outer pod as well. Infusing vanilla is not unlike making tea. After the liquid has been boiled and infused with the vanilla essence, the bean itself can be removed (the seeds, of course, remain). Don't discard the bean, however. Rinse the bean and allow it to dry at room temperature. Bury the used, dry pods in a container of sugar for a wonderfully flavored recipe addition.