There’s a type of su­crose for ev­ery mood.

Sunday Star-Times - Sunday Magazine - - FOOD, ANNA KING SHAHAB -

hav­ing eaten any of the stuff.

tex­ture is called for, caster sugar. Or I blur that line and opt for golden

Some­times a syrupy con­sis­tency is called for, and I have sev­eral. A sim­ple dessert can be made by driz­zling Mid­dle Eastern date syrup my mind a brief mo­ment of trop­i­cal bliss.

If you’d like to sug­gest an in­gre­di­ent for Anna to in­ves­ti­gate, email her at [email protected]

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