When using maple syrup as an ingredient in salad dressing, replace any refined sugar in your recipe with maple syrup at a 1-to-1 ratio. Watch for changes in consistency, though — since maple syrup ...

(Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.) Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for ...

Maple syrup is a sweetener made from the sap of maple trees, primarily sugar maples, by boiling the sap to concentrate the sugar. According to the “Encyclopedia of Food and Drink in America,” Native ...

Maple is one of those fall flavors many of us just can’t get enough of this time of year — and truthfully, it’s often overshadowed by pumpkin spice and apple cider. But in this delicious cake recipe ...

A sweet and savory soy sauce mixture doubles as a marinade for salmon and a finishing drizzle for roasted summer vegetables in this 35-minute sheet pan dinner.

Scones are a traditional British and Irish baked good, with a tender crumb that’s somewhere between a quick bread and a biscuit. To give these hearty scones a deep, sweet flavor with amplified ...

Why should cupcakes get all the frosting fun? This play on the traditional muffin combines the moist, cinnamon-laced crumb of banana bread with the creamy sweetness of a cream cheese-based cupcake ...

This homemade buttermilk syrup recipe is a thick, velvety topping perfect for everything from buttermilk pancakes to Bel ...

Add Yahoo as a preferred source to see more of our stories on Google. There was always a bottle of maple syrup on hand in my childhood Canadian home. That stereotype—about Canadians loving maple syrup ...

Amelia Rampe — chef-trained at the Institute of Culinary Education — is the former senior food editor for Food & Wine with more than a decade of experience in food editing, recipe developing, and food ...