As a kid growing up in Québec, maple syrup season was a much anticipated time of year. Every March, the local maple syrup producers would set-up rows of snow-packed troughs that stretched all the way ...

First we’re going to make a caramel. In a 2-quart saucepan, mix together the sugars and the maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start rapidly forming, ...

Adam Perry Lang’s pumpkin pie is the size of a hubcap, its crust a thick circle of burnished pastry (“almost like a fried cannoli shell”), and the heavy cream, whipped by hand, is spiked with maple ...

In her new cookbook, Petra (Petee) Paredez writes, “Making pie is an inherently generous act, because pie is a dish that is meant to be shared.” Millions of Americans are bracing to slice into a ...

Fall is a great time to bake pies, but you need the right gear. Hannah Crowley, executive editor of equipment testing and ingredient tasting at America’s Test Kitchen, joined us to share what we need ...

Pecans play such a tasty part in autumn baking. We crave the rich, buttery fall flavor, as well as the crunchy texture in ...

Maple syrup is a sweetener made from the sap of maple trees, primarily sugar maples, by boiling the sap to concentrate the sugar. According to the “Encyclopedia of Food and Drink in America,” Native ...