Does every recipe call for vanilla? (baking, french, lemon, almond)

[TKramar]

I'm being a little facetious, but not much.

I see plenty of baking recipes, particularly, that call for the addition of a small amount of vanilla extract. Not almond, not lemon, not mint...

Why is is almost exclusively vanilla extract that one would see listed in a recipe for flavoring?

[Miaiam]

Because it adds flavor and, as it is relatively "neutral" in baking, pairs well with almost every recipe.
Try substituting it for other flavors, they will pair nicely as well.

[sidrah]

Even if it doesn't call for vanilla, I add in some. French toast always gets vanilla when I make it.
I never add in almond extract because it reminds me of Arsenic and Old Lace when they tell you arsenic has the taste of almond. Since I read that in school, I have never used almond extract since. I picture 2 old ladies serving tea posioning people.

[Sillypups]

I also use a LOT of vanilla extract.
Sometimes I use almond.

sidrah... I haven't croaked, yet. LOL...

[Tnhoneypot]

I guess it all depends on what type of recipe that it is. For instance, a cherry pie calls for almond extract and it helps to bring out the flavor and enhance the cherries, but if you used vanilla extract in it, it wouldn't do a thing for it, and would be kinda bland, imo.