Overripe bananas make more flavorful baked goods. Here’s why: They have three times the amount of sugar as underripe ones.

Honey and maple syrup aren’t interchangeable. They have very different molecular structures and react differently in recipes.

We found that one way to turn a low-sugar cookie from cakey and dry to chewy and moist is to add extra leavener to the dough.

Sucanat is our go-to natural sweetener because just a small amount of it imparts deep molasses flavor to baked goods.