Store vanilla extract in a cool, dry place (typically a cupboard).
Mix bourbon vanilla extract into batters and dough or add it to ice cream bases. Vanilla extract isn’t just used to give dishes a strong vanilla taste, in small amounts it enhances and accentuates other flavors. A little bit of vanilla is welcome in many sweet recipes, and even some savory ones.
Pair vanilla with ingredients like sugar, dairy (cream, milk, butter, mascarpone, ricotta, cream cheese, yogurt), caramel, fruit (especially apples, pears and berries), eggs, chocolate, or other spices like saffron, cinnamon, cloves, and cardamom.
Vanilla extracts are heat sensitive. They’re fine added to batters and dough for baked goods like cakes and cookies or added to frostings & other items cold or once cooled.
For other items that will be cooked with vanilla (poached fruit, custards, etc) or recipes where you want flecks of vanilla seeds, vanilla beans (bourbon vanilla beans or Tahitian vanilla beans) may be a better choice.