In modern slang, “vanilla” is used to describe something that’s plain, unimaginative or boring, but that’s not how many chefs look at this common flavoring. “While people don’t think of vanilla as assertive, it certainly is, and can stand up to a lot of other ingredients,” said Jason McClure, chef of Sazerac restaurant in Seattle and one of many chefs who like to use the flavor in savory dishes. “Vanilla’s got natural oils that have great ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.