In the Sweet KitchenBy: Regan Daley Regan Daley's first encounter with a vanilla bean was an epiphany. The heady aroma was intoxicating and the bottled stuff she was used to paled in comparison. Why had she never noticed the considerable gap between these two forms of the same ingredient? Naturally, a crme anglaise made with vanilla extract could not compare to one infused with the dark seeds of a fat, sticky bean. Regan shows us that anyone, from complete culinary