The best way to describe this maple pecan pie recipe is that the filling has the texture of soft caramel with the taste of ...

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 ...

Many diners have creative takes on classic flapjacks, but I’ve never had them quite like this NYT Cooking recipe I recently ...

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 is famously made in spring, when below-freezing nights followed by warm days cause the sap stored in a sugar maple's trunk to flow up and out of the tree and into buckets or plastic tubing ...

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 ...

Maple syrup is famously made in spring, when below-freezing nights followed by warm days cause the sap stored in a sugar maple’s trunk to flow up and out of the tree and into buckets or plastic tubing ...

Maple syrup, naturally sweet with its lush notes of vanilla and caramel, is one of the first signs of spring. Now, maple’s lesser-known forest cousin birch is having its day. Nature’s unrequited gifts ...

Photograph by Elliott Jerome Brown Jr. I bet you can envision the scene even if you’ve never been to Quebec: bearded men in black-and-red checkered shirts, snowy maple sugar bushes, tapered tin ...

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 ...