‘Tis the season for all the warm, cozy, winter spiced, everything nice’d, doughy snickerdoodle, dessert kit and caboodle. The heavy creams, root veggie pies, endless coffee-flavored streams and Mexican hot cocoa supplies.

All of your delectable delicacies use the same glorious, imported bean. Your cakes, custards, cookies, homemade ice cream, frosting, brownies, quick breads, puddings, french toast, waffles and many of your cocktails wouldn’t taste as delicious and balanced without it. But why must vanilla extract be …