Sugar is a ubiquitous ingredient in cooking and baking, meaning there are a plenty of misconceptions about how — and whether — to use it.

Granulated sugar is white in color, highly refined, and often fine in texture. Finely granulated sugars are practical for baking because of their ability to dissolve easily into a liquid or batter.

11 Sugar Substitutes for Baking Monk fruit “sugar” This zero-calorie sweetener made from the melon-like fruit is 150-300 times sweeter than sugar, Burgess says.

While caster sugar is readily available in the UK, Baking Club members in the United States have had trouble locating it, and when they ...

You can also change your traditional white sugar out for something different. Pappa recommends honey, maple syrup or coconut palm sugar, a 1-to-1 sugar swap that adds “layers of flavor,” she says.

Learn how to prevent clumps, which containers work best, and what to do if your brown sugar has already hardened.

While it’s still a sugar, it ranks lower on the glycemic index than regular table sugar. Its viscosity and taste make it an excellent choice for desserts, glazes and marinades. 6.

It's an essential baking ingredient, so of course you keep your pantry stocked with sugar. Still, if you're anything like us, you may often be on autopilot when you grab a bag of sugar at the ...

Swapping out refined sugar for alternative sweeteners sounds pretty simple. But in baking, sugar is not only a sweetening agent, it also affects the moisture level and leavening of a recipe.

Even under ideal conditions, baking can be a bit of a dance ... Even now, after years blogging and writing a cookbook called “Sugar High” on the topic, “it’s tough to make the adjustment.

Brown sugar is less refined than granulated sugar We’ve been trained to assume that brown things are better for us and the environment, whether we’re talking about rice, paper bags or whole ...