Great questions, Denise. As I mentioned to another reader, we haven’t tried making alcohol-free vanilla extract in the test kitchen. (Alcohol is the best medium for infusing the vanilla beans and extracting the most flavor.) However, if you’d like to try making an alcohol-free variety at home, use food-grade vegetable glycerin as the liquid base. The technique is basically the same with a few things to note: the extract may take longer to fully develop in flavor, so err on the side of giving the extract more time to rest before using (6 months). Also, the glycerin-based extract may turn thick in consistency, like syrup, with time. (Think vanilla bean paste.) This is normal; don't panic! If you decide to try making your own alcohol-free vanilla extract, we hope you’ll let us know how it turns out. Good luck! Kye@KAF

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