How can vanilla essence and vanilla extract be used interchangeably? This question has answers which explain the difference between vanilla essence and vanilla extract, and which tell you when you may want one over the other - if I am correct in thinking that "vanilla essence" is the same as "vanilla flavouring"?

My question is - in baking where colour is not an issue, how do I substitute one for the other? For example in a recipe that asked for 1tsp of extract, how much essence would I use in it's place?
Imitation vanilla extract is meant to be used in place of the real stuff, and most recipes probably assume you're using the fake stuff anyway, so you would use 1 tsp. You only need to adjust the amount if you're using something like twofold (2x) extract.