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

Although we've probably seen a million and a half different sugar cookies over the last several months, none — and we mean none — compare to those of Bridget over at Bake 350. She fills and floods with all the artistry we could ever hope to achieve. Check out a few favorites from Harry Potter to the Holidays! More

Here's a simple and pretty way to dress up your holiday cookies – all you need are powdered sugar, a stencil, and a steady hand. More

Working with sugar can often feel like a losing battle. It involves precise temperatures and constant stirring, or no stirring and there could be crystals and suddenly you find yourself wondering why you didn't take on something more simple for your holiday edibles list. But this recipe skips the stove and keeps you in control by using your microwave! More

You know how you’re not supposed to use too much flour when rolling out cookies? And if you do, you’re rewarded with a nice floury mouthful of yeerrk! when you bite into the cookie? We have a new solution: roll out cookie dough with powdered sugar instead of flour. More

Who knew little puddles of bubbling sugar could turn into something so beautiful? They look like they would take ages to make and you'd of course need forms to make them from and who has space or money to keep such things around? Forget what you know, these Brandy Snaps were made simply by using the handle of a whisk — now that's what we call multi-tasking! More

We’ve been searching high and low for something to replace the corn syrup called for in some of our favorite baking recipes. Something less processed, without high fructose corn syrup, and ideally, easy to make at home. We've finally found it. More