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 ...

The best way to describe this maple pecan pie recipe is that the filling has the texture of soft caramel with the taste of ...

Add scoops of batter (about 1/3 cup or so) to the griddle and cook until the top of the pancake starts to look a little dry ...

MAPLE SYRUP is very much a year-round essential in my kitchen. But there’s always a poetry in the thought that the sap boiled down to produce the syrup we love so much is tapped from maple trees in ...

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 ...

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 ...

Adaptable and forgiving, that brown butter cornbread is the kind of dish that’s easy to make your own. Most of the 500-ish ...

National Maple Syrup Day on Dec. 17 arrives as the maple industry closes out a strong year, with 2025 sales expected to reach $1.23 billion. That end-of-year momentum meets a season when warm ...

Eating maple syrup, instead of more refined sugars, may reduce the risk of metabolic disease, according to a Canadian study. "We know from decades of research that maple syrup is more than just sugar, ...