Vegetarian Today - - In Season -

WHEN IT COMES TO buy­ing maple syrup, it can be ex­pen­sive, and be­tween all of the grades and col­ors, very con­fus­ing. There are a cou­ple things to keep in mind when mak­ing your se­lec­tion. First, let per­sonal pref­er­ence guide you, and al­ways make sure you’re get­ting pure maple syrup — the stuff that comes from maple trees. A good rule of thumb when cook­ing and bak­ing is to look for a darker-col­ored, stronger-fla­vored syrup. And for gen­eral use, like top­ping pan­cakes, an am­ber-col­ored, mod­er­ate­fla­vored syrup fits the bill.

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