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An extract is a concentrated preparation obtained by dissolving the soluble components of a substance—typically through maceration, percolation, or distillation—and reducing the liquid to increase potency and shelf stability. In culinary contexts, extracts are most commonly produced from aromatic plant materials such as vanilla beans, almonds, citrus fruits, and spices, where alcohol (typically ethanol) or occasionally oil serves as the solvent. The resulting liquid concentrates the essential flavors and aromas of the source material in a small volume, allowing for precise dosing in recipes. Common culinary extracts include vanilla extract, almond extract, peppermint extract, and citrus extracts, each with characteristic flavor profiles and varying intensity levels depending on the extraction method and ingredient-to-solvent ratio.

Extracts are used as flavoring agents in baking, desserts, and beverages, where their concentrated nature allows small quantities to impart significant flavor impact. Vanilla extract is the most ubiquitous, used in cakes, cookies, puddings, and custards to enhance and round out sweetness. Almond and other nut extracts complement baked goods and creams, while citrus extracts brighten drinks and desserts. Extracts are added near the end of cooking or to cold preparations to preserve volatile aromatic compounds that heat can diminish. They serve as convenient alternatives to fresh or whole ingredients when direct incorporation would introduce unwanted moisture or texture.