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 ...

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 ...

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 ...

However, even if you break down the various syrups into the real deal versus the cheap imitations, true, authentic maple syrup still has its own nuances and variations. Maple syrup is separated into ...

It takes 40 gallons of tree sap to create one gallon of maple syrup. The formula might come from science, but the result is pure magic, especially to Vermonters, who’ve been tapping and sugaring 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 ...