Of course it hails from Vermont. Pancakes and French toast would feel lost without it—as would so many of our favorite baked goods, salad dressings, soups, and even sheet pan dinners. If you haven’t ...

Growing up in Ontario, Canada, one of my core childhood memories was piling into the car, crossing the border into Quebec, and heading straight for a cabane à sucre—those quintessential sugar shacks ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. There was always a bottle of maple syrup on hand in my childhood Canadian home. That stereotype—about Canadians loving maple syrup ...

Add Yahoo as a preferred source to see more of our stories on Google. Photograph by Elliott Jerome Brown Jr. I bet you can envision the scene even if you’ve never been to Quebec: bearded men in ...

The process of gathering maple syrup is long and arduous. It’s maple syrup season, meaning it’s Vermont’s time to shine. Known worldwide for its maple industry, Vermont sugar makers produce over 3 ...

Maple syrup, naturally sweet with its lush notes of vanilla and caramel, is one of the first signs of spring. Now, maple’s lesser-known forest cousin birch is having its day. Nature’s unrequited gifts ...