If one of your New Year's resolutions was to nix the processed white sugar from your diet, by now you've discovered that a wide and wily world of alternative natural sweeteners awaits. It's exciting, but it can also be pretty overwhelming. Take a look inside the pantry of someone who's already forged the path. More

When it comes to sweets, one flavor I cannot resist is golden, nutty toasted coconut, so when I spotted a jar of toasted coconut sugar for sale at a local shop, I knew I had to experiment with making my own. Stored in a pretty jar, it looks special, yet the two-ingredient recipe is a snap to make. More

It's the holiday season and while my household celebrates Christmas, we're also just as likely to attend holiday events that don't necessarily match its red and green theme. (Hanukkah, Solstice, Buddha's Enlightenment, etc.) I love to bring a plateful of cookies as a gift or put luck offering, so this year I gave my usual Christmas cookie recipe some new, more ecumenical party clothes. Read on for the transformation! More

Compressed discs of unrefined sugar like piloncillo and palm sugar add a distinctive depth to dishes, but they are also extremely difficult to break apart. The LA Times Test Kitchen shared a tip for breaking up these sugar blocks without having to resort to a hammer. More

Sugared raspberries are an elegant touch for any dessert. They are at once crunchy and soft, bursting with sweetness and natural flavor. They are a real surprise when you bite into one and the liquid juices meld with crystals of sugar. Best of all, you can apply this same technique to other seasonal fruits: Blueberries, Italian plums, blackberries, even rose petals are wonderful when sugared. You don't need very many of these sparkling sweets — they are very potent. Read on for step-by-step photos and instructions on how to make these easy treats. More

I might have ditched my sweet tooth awhile back, but that doesn't stop me from being intrigued about things like homemade gummy bears and now gum drops. They'd be perfect for a work day snack or something pretty for a party. The best part? They're far easier to make than you'd ever imagine! More

For many years I've been known for my sweet desserts. I made it a point to master tricky cheesecakes and pie dough. I pressed myself to learn French techniques and attempt classic pastries. Who doesn't love the friend who shows up at a party with a sweet treat? Well, recently I have made some lifestyle changes, and I suddenly find myself with an empty place where my baking used to be. More

If you think sugar is just sweet, think again. Sugars like muscovado, demerara, and turbinado have flavor depths and aromatic heights that blow plain ol' granulated sugar out of the water. More

These sparkling homemade sugar cubes flavored with rosewater, Meyer lemon or orange flower water are so lovely, we're thinking about hosting a tea party just so we can make them. Even better: the recipe is surprisingly easy and the flavor possibilities are endless. More

Q: I started baking a lot in the last few years, almost always sweet recipes. But I prefer my baked goods subtle, not headache-inducing, and I always measure sugar scantly or outright reduce by a quarter-cup or so. But I know that sugar does more than sweeten - it adds moisture and improves texture, and who doesn't want a good moist breakfast cake?

Is there a good way to offset the negative effects reducing sugar has on the texture of a baked good (quick breads and cakes, mostly)? More liquid, an egg yolk, using honey or maple syrup in smaller amounts instead of granulated sugar? I'm not worried about the nutrition of sugar, just things being too sweet!

Sent by Bailey More