To get the most from a vanilla bean, it is important to split it and scrape out the jam-like inner seeds. The best way to do this, so you don't lose any of the seeds is to work on a small piece of parchment or wax paper.
Lay the bean flat on the paper. Then use a paring knife to split the bean lengthwise. Then scrape the seeds free from both sides of the bean with the edge of the knife. If any of the seeds fall free, they will be on the paper and you can easily scrape them off when you add them to your recipe.
Some cooks will just add the vanilla seeds to the recipe, and reserve the pods to add to granulated sugar to make a delicious vanilla flavored sugar.

Instructor: Katherine Alford