Well, real vanilla extract is basically alcohol, into which vanilla beans have been added. Alcohol is a solvent and is extractive of certain flavors. With regards to commercial brands of vanilla flavored vodka, I guess it would... (2 replies, last updated by craigasaurus June 30, 2009)

To politely disagree: The problem with pomace is that the oil is extracted using the industrial solvent hexane, a process that removes many of the healthful properties of olive oil. The smoke point of EVOO is 406 degrees F and for... (38 replies, last updated by petewylde January 19, 2009)

"Pomace is the ground flesh and pits after pressing. Olive-pomace oil is the oil obtained by treating olive pomace with solvents or other physical treatments....." "In no case shall this blend be called “olive oil”. It... (3 replies, last updated by MikeG November 15, 2007)

. The solvent, rather than alcohol, was ethylene glycol. Voila!! This is baker’s vanilla. See, problem with vanilla, whether real or fake, is that when you put it in a cookie or cake and stick it into the oven at 350... (2 replies, last updated by jerry i h April 19, 2008)

Extra-virgin is “regular” olive oil. Other grades are solvent extracted, or blended with other non-olive oils. I suspect that anyone who sees “olive oil” reaches for whatever they always reach for. I did... (12 replies, last updated by nja April 5, 2005)

different interactions as solvents. So just because water and ethyl alcohol are polar protic solvents doesn’t mean much of anything in this instance because one must remember that polar protic solvents are just that,... (35 replies, last updated by legourmettv November 20, 2008)

. First Cold Pressing- No solvents or chemicals where used to extract the oil as in “olive oil.” Expeller Pressed- slightly differnt process, high quality. Whole Foods 365 brand has a bottle that is cheap enough for... (7 replies, last updated by Alicia Catelli August 5, 2002)

, distillation, solvents, etc as an essence. Hence an essence is obtained by way of an alcoholic solution while an extract is drawn by heat, distillation, solvents, etc. and in my view an essence and an extract are two different... (113 replies, last updated by Corey Woolley November 3, 2005)

alcohol extracts certain flavors that water won’t. think of vanilla (or other) "extracts." that’s my story, and i’m stickin' to it. ;-). (15 replies, last updated by PattiCakes January 9, 2009)

soluble, then the more alcohol in the solvent base, the more flavor extracted. Sounds right to me, anyway. Also, everclear is probably a lot cheaper to use than most other options. (28 replies, last updated by The Professor February 8, 2009)

Most commercially available cooking oils i.e., corn, sunflower, safflower and canola are heavily refined. Refined oils are damaged oils, which recently have been found to be harmful. These industrially processed oils are usually... (10 replies, last updated by Babette October 29, 2003)

with almonds in the US are pale in flavor compared to the ones made in Europe (at least in olden times) and that’s why many almond-based recipes call for adding almond extract. Good luck with the “Pit soup.” I... (7 replies, last updated by cimui July 14, 2009)

Peanut oil is great for most frying. It can be mechanically pressed instead of solvent-extracted, doesn’t have tons of peanut flavor (a pronounced but mild flavor in less refined versions, however), and has a really high... (26 replies, last updated by Jim Dixon February 22, 2001)

Peanut oil which is highly refined is not allergenic as the protein has been removed during the extraction process which uses hot solvents to produce the oil resulting in nonallergenic peanut oil. Cold pressed oil would be of... (20 replies, last updated by danna December 27, 2005)

First... I wouldn’t recommend distilled water for anything besides chemistry experiments, in the words of Alton Brown "...it’s too molecularly squeaky clean to work as a good solvent...". I’m not sure if the... (24 replies, last updated by breadfanatic March 22, 2009)