Amelia Rampe — chef-trained at the Institute of Culinary Education — is the former senior food editor for Food & Wine with more than a decade of experience in food editing, recipe developing, and food ...

Sap will soon be flowing from Michigan’s sugar maples, ready to be boiled down to pure maple syrup. Good, old-fashioned maple syrup is among the state’s oldest agricultural products, dating back to ...

Maple syrup is not a side dish. It shouldn’t be, at least. My love-hate relationship with nature’s caramel springs from its chronic misuse. The common practice of leaving a short stack absolutely ...