Heaven Cakes!

BlackGuyLover says:

Any brand that says pure & not imitation is fine.
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The Squirrel says:

100 percent pure Mexican Vanilla
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dmdavidmeary says:

The best is not an extract, it is the fruit. The best fruits come from Bourbon island. La vanille de bourbon. It is a bit expensive but uncomparable. If you do something including hot milk (creme patissière ou créme anglaise) you simply put the fruit into the milk. At the end you simply wash it with clear water and let it dry for another use. If you wish to use it for a Cake then you cut the fruit and extract the black matters inside. The flavor is strong so use only a part of the fruit if you’re cutting it. Vanillia fruit can also be used to aromatise sugar (the fruit into the sugar directly and it can serve many times). This natural extract has no chemical and is free from the, always present in other extract, industrial taste.
David, french chef.
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classics in french cuisine

mothernyte says:

I find Watkins makes the best real vanillia…just makes a cake or pudding have that extra flavor…
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jmdls7 says:

Living in the southern part of the United States, we have many brands of vanilla extract, when in a rush, i use the Watkins brand, but the extreme best is when you can open a vanilla bean, beat it with a cleaver for a bit, and add a pint of bourbon. I keep quart jar with the bean and burbon close during the holiday seasons. Its great for all things. Hope this helps
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Cara M says:

Nielsen-Massey Vanilla Products: it’s darn expensive, but DELICIOUS!!! – I get it at either a specialty grocer or Williams-Sonoma.com

Only the best vanilla from the island of Madagascar is intense enough for Nielsen-Massey, whose extract has long been the choice of bakers and ice cream makers. (This vanilla is known as “bourbon vanilla.” The term dates from the time when Madagascar and several other vanilla-growing islands were under French rule and were called the Bourbon Islands.) Made from selected vanilla pods in an exclusive cold-process method, the extract has a rich, intense flavor. The vanilla beans are whole 7” pods, each equivalent to approximately 1 tablespoon of extract. Convenient to use, the pure vanilla paste contains flecks of vanilla bean seeds. Use this superior-quality vanilla to enhance baked goods as well as custards, cheesecake and ice cream. Vanilla extract is 8 oz. Vanilla beans include 2 pods. Vanilla paste is 4 oz.
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