We don’t have to reflexively use refined sugar to sweeten. Dates often do the trick – in a way that’s healthier for us and the planet. When I attended pastry school in Paris a couple of years ago, granulated sugar appeared in nearly every tart, cookie or mousse recipe we learned. Only a few desserts used honey or maple syrup in its place. That’s no surprise. Granulated sugar is dessert’s chief sweetener and also its secret pinch-hitter. It’s worth being specific: granulated sugar is nearly pure sucrose, and its unique powers have made it the standard for, Read more

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