Inspired by the native cooks who tapped trees to boil sap and produce maple sugar, Mr. Sherman, who does not cook with white sugar, uses locally made maple syrup as a sweetener in savory foods, desserts and drinks. You can do the same, tweaking a marinade or tart salad dressing, or mellowing out herbal tea.Read whole article via www.nytimes.com
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.