Of course it hails from Vermont. Pancakes and French toast would feel lost without it—as would so many of our favorite baked goods, salad dressings, soups, and even sheet pan dinners. If you haven’t ...

When you're perusing your way down the breakfast aisle at the grocery store, you'll be greeted by a plethora of syrup options. Plastic jugs shaped like little women. Glass bottles touting maple leaves ...

Most of us have no childhood memories attached to maple syrup. What we do have is a food landscape that has shrunk the world and expanded our grocery lists to include ingredients from every corner of ...

Maple syrup has long been a staple of North American breakfasts, especially across the northeastern U.S. and eastern Canada, where its production originated. It’s made by boiling down sap collected ...

Maple syrup, naturally sweet with its lush notes of vanilla and caramel, is one of the first signs of spring. Now, maple’s lesser-known forest cousin birch is having its day. Nature’s unrequited gifts ...