Sent by NicoleEditor: Baker's sugar is a finely-ground type of sugar synonymous with "superfine sugar." Bakers use it because it dissolves and incorporates more easily into recipes. Baker's sugar definitely tastes the same as granulated sugar, but I'm not 100% sure if the two can be used interchangeably. This post gives some insight:
Readers, do any of you have advice on this?
(Image: Anjali Prasertong )