Maple syrup has long been a staple of North American breakfasts, especially across the northeastern U.S. and eastern Canada, where its production originated.

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 ...

How to shop for, store, and cook with this uniquely North American staple. Kelly is a food editor and writer whose work has appeared across digital and print publications including Food & Wine, Food52 ...

You probably know maple syrup as a topping for pancakes and waffles, but the uses of this hearty sweetener go beyond breakfast. Although it’s ideal for morning treats and baked goods, maple syrup is ...

When you get your hands on real maple syrup straight from the sugar shack, a moist, bundt-style browned butter maple pound ...

Few things in nature are as sweet as real maple syrup, which is made from the sap of a maple tree. It takes about 40 gallons of sap to make one gallon of maple syrup. Does maple syrup go bad? Maple ...