The New York Times' article yesterday about the showdown between non-sugar sweeteners got us intrigued. We haven't talked much about artificial sweeteners and sugar substitutes here on The Kitchn, so we thought we'd do a survey and see where you stand. Do you regularly use sugar alternatives like Splenda and Equal? Do you lean more natural, substituting rice syrup and agave in your baking? Or do you stick with the white crystals themselves?You can read the whole article at the NYT here. It focuses on the introduction of stevia into the market, now that it has been approved for use.