Pure vanilla extract is made from real vanilla beans, water, and alcohol. According to the FDA, it must contain at least 35% alcohol and 100 grams of vanilla beans per liter to be classified as "pure" (source: BHG). The process involves soaking the beans in alcohol to extract their flavor, resulting in a rich and complex taste profile that enhances both sweet and savory dishes.

Imitation vanilla, on the other hand, is a synthetic flavoring that mimics the taste of vanilla. It is typically made from vanillin, a compound derived from wood or other sources, and does not contain any real vanilla beans (source: The Spruce Eats). This makes imitation vanilla a more affordable option, but it often lacks the depth of flavor found in pure vanilla extract.

In most cases, you can substitute imitation vanilla for pure vanilla extract in equal amounts. This means that if a recipe calls for one teaspoon of pure vanilla extract, you can use one teaspoon of imitation vanilla instead (source: Wilton). However, it’s important to note that the flavor profile will differ slightly.

While both forms of vanilla can be used interchangeably in baked goods, the flavor may vary. Pure vanilla extract tends to have a more nuanced and complex flavor, while imitation vanilla can have a sweeter, more straightforward taste (source: Tasting Table). In blind taste tests, some people found that baked goods made with imitation vanilla tasted sweeter, but lacked the rich undertones provided by pure vanilla (source: BHG).

Baked Goods: For recipes involving baking, such as cookies, cakes, and muffins, using imitation vanilla is generally acceptable. The baking process often masks the subtle differences in flavor.
No-Bake Recipes: For low-heat sweets like puddings, frostings, or sauces, it is advisable to use pure vanilla extract for a more authentic flavor. The nuances of pure vanilla are more pronounced in these applications (source: BHG).

In summary, while you can substitute imitation vanilla for pure vanilla extract in most recipes, the choice between the two can impact the final flavor of your dish. Pure vanilla extract offers a depth of flavor that imitation vanilla cannot fully replicate, particularly in low-heat or no-bake applications. However, for baked goods where the vanilla flavor is just one of many components, imitation vanilla can serve as a budget-friendly alternative. Ultimately, the decision comes down to personal preference and the specific demands of your recipe.