Maple syrup has long been a staple of North American breakfasts, especially across the northeastern U.S. and eastern Canada, where its production originated. It’s made by boiling down sap collected ...

The only thing better than a good recipe? When something's so easy to make that you don't even need one. Welcome to It's That Simple, a column where we talk you through the process of making the ...

Amelia Rampe — chef-trained at the Institute of Culinary Education — is the former senior food editor for Food & Wine with more than a decade of experience in food editing, recipe developing, and food ...

Experts share their tips for storing the natural sweetener.

Maple season is in full swing in New England, with sap harvesters producing a variety of maple products from syrup to maple brittle, maple soda, and maple flavored ribs.

Ah, maple syrup. Whether in a breakfast bowl or dressing, or poured over crepes, it is simply irresistible. It’s harvested at ...