We've still got that cinnamon-sugar coated kugelhopf on the brain and are plotting a homemade version to bake this weekend. Are you in the baking mood? Here are a whole bunch of cinnamon-y and sugar-y treats that would be perfect to pack up and take on a picnic this weekend! More

Sometimes a dessert or baked good needs a little something extra for a final touch. We always turn to spun sugar for crowd pleasing ooohs and aaahs. It takes very little time and isn't as scary as you might think. So get your candy thermometers ready, it's time to make a mini-mess! More

This rich, moist cake from Good to the Grain by Kim Boyce was one of the very first recipes to catch our eye. It calls for a flour we've never worked with before - amaranth flour - and combines it with dark muscovado sugar (our new love) and thick apple butter (an old love). This combination just sounds too good to pass up! More

By now we are all aware that most brand name brown sugar is actually white sugar with the molasses added back in. And dark brown sugar is the same thing, just with a little more molasses. But what about those extra dark, artisanal brown sugars? Are they worth the extra cash? And what exactly is muscovado sugar? More

We had a request from a Kitchn reader for a tutorial on making sugar eggs like family members had made in the past. We're always ready for a challenge and checked into assorted tutorials online. After multiple failed attempts (the tutorials lied) we have the method down pat and are here to share our simple secrets with you! More

For the last several years, getting good answers about the health risks of high fructose corn syrup has been difficult. There has been a lack of true scientific substantiation on either side of the debate.

Although many of us suspected this stuff really isn't healthy for us, we didn't actually know how it was affecting our bodies.

Well, a team of Princeton researchers has now released their official findings on a high fructose corn syrup study with (not so) shocking conclusions. More

Q: Is there anything that shouldn't be stored in the fridge? I have a large fridge that tends to be mostly empty because I live by myself. At the same time I have limited shelf space.

Is there anything that I couldn't put in my fridge that normally is on the shelves — canned goods, flour, sugar, etc?

Sent by Jessica More

We do quite a bit of our shopping at Trader Joe's. It's nearby, relatively inexpensive, and well-stocked with many of the fun foods we enjoy (hello prosciutto!). We buy most of our grains and produce items at a local co-op or the farmers market, and a lot of our other food comes from TJ's. We've always been annoyed, though, at the baking section. More

Using agave in place traditional sugars in recipes is a snap to do, but it does take a little know-how. We have a few quick tips to aide you in your baking adventures to make sure each and every treat hits the sweet spot without any let down. More

Q: I'm wondering if you can help me salvage a batch of caramels. I made two batches yesterday — the first was plain fleur de sel caramels and turned out perfectly. In the second batch I infused the cream with thyme but otherwise it was the same recipe. It hardened like a brick.

Could I put it back in the pan, melt it down, and add more cream? And if I did this, would it still keep at room temperature like they originally would?

Sent by Brittany More