I use paste all the time. I don't use it in things like chocolate chip cookies, but I use it anywhere I want the bean more visible and bright. I love it in meringues, whipped cream, angel food cake, delicate cookies, pudding, and my favorite, ice cream.

Should I eat asparagus or vanilla paste-oo?!

Vanilla Sugar!

You can also use it anywhere that calls for vanilla extract (same amount) to give it a little more vanilla punch and that gorgeous speckled look.

I use it 1-for-1 in any recipe that calls for vanilla extract and I think it has a far superior taste! I swear it's one of the little things that makes my chocolate chip cookies just that much better. I also put it in plain greek yogurt and add maple syrup to it to make a sort of dessert-like yogurt treat (or with granola for breakfast on the weekend when I'm feeling a little indulgent). I wouldn't use regular extract in something like this, as the alcohol flavor overpowers, and that's why I like the paste--it adds rich vanilla flavor without much burn or off flavor.The only time you wouldn't want to use it is when you want your vanilla goods to not have that speckled look, like perhaps in a vanilla frosting.

Ditto @ALICE LOST and @LIZLEMONN - where you want that speckled look. Specifically for me, homemade vanilla ice cream and creme brulee.

for creme brulee!

I haven't been happy with vanilla bean paste--even Nielsen Massey. Freshly scraped pods are better.

it gives vanilla ice cream, caramel flans or vanilla cookies a wonderful flaviour.