Maple syrup takes the place of corn syrup in this rich, gooey Maple Pecan Pie, while browned butter adds a warm, nutty flavor ...

Maple syrup is famously made in spring, when below-freezing nights followed by warm days cause the sap stored in a sugar maple’s trunk to flow up and out of the tree and into buckets or plastic tubing ...

I love getting outside and enjoying all of the natural beauty our state has to offer. However, when winter's temperatures drop and the cold winds hit hard, I find myself fighting the urge to hibernate ...

Maple syrup is famously made in spring, when below-freezing nights followed by warm days cause the sap stored in a sugar maple’s trunk to flow up and out of the tree and into buckets or plastic tubing ...

As much as many of us love maple syrup, it’s all too easy to box it into a corner as just another sweetener, a less refined alternative to granulated sugar. But that doesn’t do this staple justice.

It may be spring today, but in Maine, it’s maple syrup season. Here & Now resident chef Kathy Gunst’s husband John Rudolph has been tapping their trees and making syrup. Kathy’s also been busy — she ...

In a small saucepan, bring the maple syrup and water to a simmer with the ginger over moderately high heat. Remove from the heat and let steep for 15 minutes. Pick out and discard the ginger. Stir 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 ...