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 ...

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 ...

If not for maple syrup, March in Vermont would be all about mud season. Thank goodness that the grey days and muddy roads of ...

Alternatives to syrup, such as chia seed jam, nut butters, fresh fruit, and fruit compote, can still add sweetness and flavor ...