When you're perusing your way down the breakfast aisle at the grocery store, you'll be greeted by a plethora of syrup options. Plastic jugs shaped like little women. Glass bottles touting maple leaves ...

Why would you choose a B grade if you can get an A? Ask a baker. They'll tell you that if you like richer, darker, more intense maple syrup, you should pick Grade B. But the idea that B beats A seems ...

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 ...

This week on Good Food, I chatted with Rich Focht, who has Hummingbird Ranch in Staatsburg, NY. They produce maple syrup, maple creams and maple sugar. It’s so fascinating how maple syrup is made – it ...

A maple leaf-shaped bottle of maple syrup on a stump surrounded by leaves and flannel - Maridav/Getty Images Canada produces most of the world's maple syrup, so it would seem this country with the ...

Maple syrup has been a cherished ingredient in North American culinary traditions for centuries, from well before the advent of European settlers. Native American tribes found that they could produce ...

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 ...

Rich Focht owns Hummingbird Ranch in Staatsburg, NY. They make maple syrup, maple creams and maple sugar. According to Rich, only 2% of sap is sugar. It takes 50 gallons of sap to make just 1 gallon ...