Niagara-based celebrity chef Anna Olson, host of Food Network Canada's Bake with Anna Olson, feels passionate about her favourite vanilla brand, Nielsen-Massey. In her opinion, each type of vanilla that the brand carries has a special purpose and a unique, pleasing aroma. Here's how to use each type in your baking or cooking: 1. Madagascar Bourbon Pure Vanilla Extract: This is the traditional or "all-purpose" vanilla. Creamy and velvety. 2. Mexican Pure Vanilla Extract: This is a spicy vanilla and is delicious with chocolate. Good Mexican vanilla should always be sold in a dark glass bottle. 3. Tahitian Pure Vanilla Extract : This is a deluxe vanilla. It is floral, aromatic and subtle. It should be used only in dishes where the main flavour is vanilla. Click for more from the Test Kitchen blog. Find out what celeb chef Michael Smith is putting in his gift baskets this Christmas.