It's an ingredient that's often so vilified but is central to baking. People think of it as a sweetener but when it comes to baking, it's so much more than that. You talk about some of the roles that ...

Ever find yourself in a pinch, realizing you’re fresh out of brown sugar just when you’re about to make a batch of The post ...

On a recent visit to see my son at the University of California, Davis, I wandered into a lab at the Robert Mondavi Institute for Wine and Food Science … as one does. A bunch of students were preparin ...

Cranberry orange muffins: Replace 1/4 cup of the milk with orange juice. Stir in 1 tablespoon of orange zest. And fold 1 cup ...

Louise Ustler contributed her recipe for Hot German Rice to Sharing Our Finest Cookbook, a publication from the Apopka ...

There’s something about mini desserts that makes them feel extra special. These mini apple pies are buttery, golden, and ...

A bunch of students were preparing for a tasting to evaluate some of the strawberry breeds they have been developing. When ...

In a shallow bowl, spread the coarse sugar. With a number 40 cookie scoop or 2 spoons, scoop out about 1 rounded tablespoon of the dough and form each into a ball.

Whether you call it confectioners’ sugar, 10x, or icing sugar, here’s how to make powdered sugar from granulated, plus tips for using it in your baking.

1/2 teaspoon salt 3 cups chopped fresh rhubarb In a large saucepan, combine apple, shallot, cherries, raisins, brown sugar, granulated sugar, vinegar, chopped chile, ginger and salt. Bring to a boil.

If a recipe calls for light brown sugar and you’re out, mix 1 cup granulated sugar with 1 tablespoon molasses. For dark brown sugar add 2 tablespoons molasses.

“Once the beets come out of the factory, we have then produced pure white granulated sugar,” said Lindy Richards, manager of agriculture programs and education. “They are stored in one of ...