Maple syrup adds texture, depth and structure that sugar can’t. Bartenders and whiskey makers explain how to balance it, what to pair it with and the mistakes to avoid.

In a medium bowl, whisk together the milk, maple syrup, brown sugar and salt until the sugar is dissolved. Whisk in the heavy cream. Cover and refrigerate at least two hours and up to overnight. Whisk ...

We have brought together the latest and greatest dessert and sweet ingredient launches to bring that point of difference to ...

Maple season, also known as tapping season, runs from the end of February through mid-April.

Nadia Chaudhury is a born-and-raised New Yorker who is the deputy editor for Eater’s Northeast region and Eater New York, was the former Eater Austin editor for 10 years, and often writes about food ...