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 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 ...

How to shop for, store, and cook with this uniquely North American staple.

Add Yahoo as a preferred source to see more of our stories on Google. Saturday mornings were sacred in our house. No alarms, no rush, just the sound of butter sizzling on a hot griddle and the sweet ...

It is one of the sweetest times of the year. Why? It is maple sugaring month. Although we think of maple as a fall flavor, this is the season when the hard work takes place at sugarhouses. The sap ...

Wondering what to do with all that maple syrup. Here are some recipes from the Vermont Maple Promotion board. Green Mountain Skier's Maple Hot-Buttered Rum 1/4 cup pure Vermont Maple syrup 1/4 cup rum ...

The Northeast produces the vast majority of U.S. maple syrup because of cold, freezing nights followed by warm, ...

MAPLE SYRUP is very much a year-round essential in my kitchen. But there’s always a poetry in the thought that the sap boiled down to produce the syrup we love so much is tapped from maple trees in ...