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A natural sweetener produced from the sap of maple trees, especially the North American sugar maple and the black maple.

A group of sugars produced from sugar cane and categorized by the amount of refining that has occurred to process and purify the sugar.

A sweetener that is most often made from processed sugar cane and sugar beets. Also referred to by its chemical name, sucrose, sugar is produced in many different forms such as granulated or white sugar, which have been highly refined and are most commonly used as a table sweetner or as a baking ingredient.

Sugar that has been flavored by dried vanilla beans. It is made by placing a pound of sugar and two vanilla beans in an airtight container for approximately a week, shaking the jar slightly once a day to distribute flavor throughout the sugar.

The chemical name for sugar, a common sweetener made from juices of processed sugar beets and sugar cane or the sap of sugar maple trees.

A food flavoring extracted from oils within sugar maple trees that is processed into a combination of maple flavoring with an alcohol base.

An unrefined sugar or raw sugar made from the juice of sugar cane. Dark brown in color, Barbados sugar is fine-grained and soft-textured similar to brown sugar, providing a distinctively strong flavor when added to foods.

Turbinado sugar, which is refined slightly more than demerara sugar, is a raw sugar cleaned by a steam process that removes contaminants in order to make it an edible product.

A granulated sugar produced into very fine textured grains of sugar. Often referred to as "castor" sugar in Britain, this sweetener is an unrefined sugar made from unrefined sugar cane.

A root vegetable that is grown commercially to be processed into sugar and sugar products. The Sugar Beet was developed from the Sea Beet and is a member of the beetroot and chard family of root vegetables.

A utensil or process to keep Brown Sugar from hardening. Brown Sugar easily becomes lumpy as the moisture is removed from the sugar and it dries.

A finely pulverized sugar that dissolves quickly without using heat. It is used dry to provide a thin white coating for decoration on baked goods or it is mixed with other ingredients, such as milk, butter and flavoring, to create a frostings, icings, and glazes for cakes, cookies and pasteries.

A sweet sauce which may be made with ingredients taken naturally from sap in maple trees or made artificially with ingredients that use a maple flavoring.

A form of granulated sugar that has been ground to extra-fine granules. Superfine sugar dissolves quickly in cold liquids and works well for baking, sweetening beverages, and especially in making meringues.

A coarse, unprocessed sugar, which is generally brown in color, sticky textured and crumbly in consistency.

A very fine form of sugar that is used to make a Fondant, a dessert icing for cakes and sweets, or a garnish to be sprinkled lightly on plates or over fresh berries.

Another name for powdered sugar, which is basically sugar that has been pulverized into very fine granules.

Hardened boiled sugar that forms fine strands for decorating desserts. It is made by slowly boiling sugar, water and cream of tarter to a hard-crack stage.

A name for refined white sugar, which is the most common type of sweetener for table use or for cooking.

An unprocessed sugar made from dehydrated dates that are ground into small bits to be used as a sweetener.