I've recently run across three recipes calling for superfine sugar: one a delicate cake, one a soufflé, and one a pudding. Each recipe had enough details to consider as it was. Did sugar really have to be one of them? More

Butterscotch sauce will always and forever reign king of the ice cream toppings in my world. And rich butterscotch-flavored blondies? I'm all over that. Don't even get me started on pudding. Do you love butterscotch, too? More

I'm not sure where the harebrained idea to make my own marshmallow Peeps came from, but I'm sure glad it did. Yes they are a lot of work, yes they involve gelatin (an ingredient I don't often use) and yes, they are loaded full of sugar and not much else. Oh, and YES, they are a tremendous amount of fun to make and eat! Happy Easter, my friends. More

No plate of French toast or batch of beignets is complete without a dusting of powdered sugar, in my opinion. This staple of the baking pantry provides that perfect sweet finish to so many of our favorite treats, from breakfast foods like these to cookies, cakes, marshmallows, and more. How to do you use it? More

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