V

Vanilla (Pure Vanilla Extract)
A smoky, smooth flavoring made by extracting the essence from vanilla beans and preserving
it in alcohol and water, although nowadays, you can obtain vanilla preserved without alcohol.
Pure vanilla extract is a bit expensive, but a small bit goes a long way, so splurge and get the
best. By the way, inexpensive, artificial vanilla, is made from vanillin, a by-product of paper-
making--appetizing, no?

Vegetable Stock
A flavorful broth made by simmering any variety of finely cut vegetables until they release
their flavor and nutrients into the water. A great base for soups and sauces, a good stock is
usually made from a combination of vegetables and small quantities of herbs to create a full-
bodied broth.

Vinegar
A fermented condiment familiar to most people. There is an entire world of vinegars to explore-
-and a variety of uses for them, way beyond salad dressings. While lots of vinegars exist, they
can be very acidic, so I keep my use to brown rice vinegar, sweet brown rice vinegar (both
made from fermented brown rice and sweet brown rice), umeboshi vinegar, balsamic vinegar,
and, occasionally, a fruity vinegar, like raspberry or champagne vinegar.