Martha Stewart: Vanilla extract may suffice, but beans deliver fuller flavor

Q: What is the difference between vanilla extract and vanilla beans?

A: Vanilla is available in many forms, including pastes and powders, but the most common is liquid extract. Naturally derived extract is amber in color, with a robust, nuanced taste, a rich composite of more than 200 flavor compounds in vanilla. Imitation extract contains chemically synthesized vanillin, the primary flavor compound. Because the other compounds are missing, the artificial version lacks complexity and has a bitter aftertaste. Vanilla is used in small quantities and has a long shelf life, so it is worth buying the real thing. Look for bottles labeled "pure vanilla extract."

Although extract is suitable in most dishes, vanilla beans lend a purer taste. Use beans in foods where vanilla is the defining flavor, such as custard and ice cream. (For these and other recipes, go to www.marthastewart

.com/vanilla-recipes.) Split the pod lengthwise and scrape the seeds into a dish; the contents of one bean are equivalent to about one tablespoon of extract. Use the emptied pod to infuse sauces and other liquids.

Q: I have cutlery with carbon steel blades. The metal has turned very dark. How do I restore its shine?

A: Before the invention of stainless steel, cutlery had carbon steel blades. While these are especially sharp, the surface is quick to oxidize, becoming dark and dull when it touches oily or acidic foods, such as salad dressings and fresh fruits.

You can brighten your knives' blades by polishing them with fine steel wool and Noxon metal polish. In addition, collecting editor Fritz Karch recommends hand-washing the knives after each use and drying them immediately to prevent rust. Then, with a cloth or paper towel, wipe a thin layer of mineral oil onto the blade to protect the steel from corrosion. Finally, store them in a location with low humidity.

If your knives are rusted, stained or scratched, have them professionally buffed. This will safely grind away any marks.

Q: What's the best way to disinfect a sponge?

A: Damp, dirty sponges harbor and transmit germs that can spread food-borne illnesses. In 2009, researchers set out to find the most effective way to sanitize this common kitchen item.

The results: A virtual tie between microwaving a damp sponge for 1 minute and cleaning it in the dishwasher with the drying cycle on. In both cases, 99.9 percent more bacteria were eliminated than with the other methods tested (such as steeping a sponge in a 10 percent bleach solution for three minutes, or in lemon juice for one minute).

Use the microwave or dishwasher technique every other day (before microwaving, wet the sponge to decrease the risk of fire). Wring sponges out after each use, and store them where they can dry thoroughly. Designate different sponges for specific tasks to prevent contamination. Replace frequently used sponges every two weeks.

Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 601 W. 26th St., 9th floor, New York, N.Y., 10001. Questions may also be sent by e-mail to: mslletters@marthastewart.com. Please include your name, address and daytime telephone number.