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Thursday November 26 2020

Like so many of you, I’ve spent the last several months thinking about my personal goals and what is most important to me. After a lot of reflection and many conversations with Amanda and our partners at The Chernin Group, I’ve made the decision to step away from my day-to-day operational responsibilities as President of Food52.

When Amanda and I started Food52 almost 12 years ago, we had big plans. But neither of us could possibly have imagined the company as it exists today. Before we embarked on this journey, I’d never worked in an office or managed anyone. Now Food52 boasts almost 100 smart, passionate, accomplished team members, as well as a cadre of equally talented freelancers and contributors.

Over the last 12 years, I’ve learned so much—especially from all of you. It is both special and rare to find empathy and encouragement on the internet, and the Food52 community is the best of the best in this regard. I’ve been inspired by the enthusiasm, knowledge, and passion you bring to discussions that go way beyond recipes and touch on everything from cookware design to user experience to the social, economic, and political implications of food. Your diverse perspectives have helped me refine my own cooking to fit an evolving lifestyle; I started Food52 as a single person, and I now have a husband and two school-aged children.

Speaking of my children, a big reason for my decision is that it will allow me to spend more time with Clara (8) and Henry (5)—to pick them up from school regularly, to support Henry in his sudden, intense determination to become a reader, to supervise Clara’s weekly (virtual) baking class, or to coordinate an afternoon of making our own glass mosaics. While I’m looking forward to more family time and the opportunity to think about what’s next, this was a bittersweet decision because it comes at a moment when Food52's mission of helping people to eat thoughtfully and live joyfully has never been more relevant. I feel more excited than ever about what lies ahead. (No spoilers here, so stay tuned!)

It is also incredibly hard to leave a team and a co-founder who inspire and challenge me every day. Amanda and I have worked together for more than 15 years and I know that partnerships like ours exist once in a lifetime, if at all. Food52 wouldn’t be what it is today without Amanda’s clear vision and determination, and I would not be who I am without her personal and professional support over the years. We’re both really looking forward to spending time together without a to-do list, for the first time ever.

Rest assured that I'm not disappearing completely. I will continue in my role on the Board of Directors, and I am still a vested shareholder. I will stay close to Amanda and the team, helping out in whatever ways I can. And you’ll continue to see me too—in the comments section, maybe in a video here and there, and certainly at events once we’re able to host them again (you’d better believe I’m not missing out on all that fun!).

Thank you all for helping to create a true community for everyone who believes that food and cooking and the places we call home are fundamental to our collective health, happiness and well-being.

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Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter, you’ll get her letter before everyone else.

Have you seen the documentary Gather? It’s a beautiful film about food sovereignty—the right to healthy, culturally appropriate food produced sustainably—among Indigenous communities, directed by Sanjay Rawal. I was honored to moderate a discussion between Rawal and ethnobotanist and food sovereignty activist Linda Black Elk last night hosted virtually by the Museum of Food and Drink. I learned so much from watching the documentary (available now on Amazon or iTunes) and from talking to these brilliant folks, and I wanted to share some of my takeaways from the conversation.

To be a good ally and a good citizen of the land, do your research. “One of the greatest things that people can do is know where your food came from,” says Black Elk, using Thanksgiving as an example. “The food that everyone’s going to be eating soon, where does the majority of that food come from? Corn, potatoes—potatoes are not Irish, they are indigenous. Corn is an indigenous food as well. Chocolate, pumpkins and squashes, turkeys. Know where they come from, and know about the people who have sacrificed so much to bring those foods to the world.”

If you’re going to eat indigenous foods or medicines, source them from Indigenous people. This is a good way to support Indigenous producers and communities, who know how to sustainably harvest their food sources, instead of taking something that they may need. Consider California white sage, which Black Elk points out has been appropriated and exploited—white sage is poached or commercially harvested and sold for profit by non-Natives looking to capitalize on wellness trends, leaving it difficult for Indigenous communities to access what they need. “If you are getting that from an Indigenous person, absolutely take it and use that in a good way,” she says. “But don’t buy it from a major chain or a convenience store where it comes in a little shell.”

The pandemic has exposed the terrible cost of divorcing Indigenous people from their food systems. Native Americans are 4 times more likely to be hospitalized due to COVID-19 than non-Hispanic white people, and Black Elk says that goes back to food. “It goes back to eating all of these colonized foods for so long that has caused these incredible rates of diabetes, heart disease, and asthma. Those are the risk factors for complications and death from covid, so it’s this vicious cycle that’s often due to this lack of food sovereignty.”

Since the pandemic started, Black Elk says, “There have been so many deaths of fluent speakers, of elders, of people who hold knowledge about food, and language, and medicine,” and that it’s important to prioritize passing that knowledge around. “When the pandemic got really serious here, we started drying meat. We started teaching people, whether they were Indigenous and not, how to save food, how to preserve food if you don’t have electricity.”

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Living in the pastoral Hudson Valley, I have room to grow things. This year’s garden flourished, and within it, my second season growing red shiso, an herb in the mint family with a floral aroma. In Japanese cooking, red shiso is known best for its rich hue that stains umeboshi, or pickled plums.

It self-seeds freely in my garden and so as a result, I have a lot of it. Not one to waste, I have used it in all manner of things over the growing season: leaves added to ceviche, chopped into grain dishes, piled generously onto salads, as an aromatic in making pickles; paired with pork, chicken, ribs, and more. Then arrived the end of warm days.

The chill set in quite quickly. I had so much of the stuff and I needed to find a way to savor the last of my harvest.

If I’ve scored wild mushrooms while out on a bike ride, or if the radishes at the market looked especially cheery that day, or if I’m just managing the glut of tomatoes my kitchen garden produced, there is always something I don’t want to have spoil that could live another life, if only I made time to preserve it. After some reading to investigate how to capture red shiso’s best qualities, I landed on pickled shiso. After all, since it's traditionally used in pickled preparations, it was all but guaranteed to work well with a puckery bite.

Rather than create a traditional brine, I took inspiration from shiso's presence in Japanese cuisine and used shoyu as the base. (This technique is also similar to the traditional Korean banchan, kkaennip-jangajji, which uses Korean perilla leaves steeped in a spicy soy-based brine.) The shoyu performs double duty: It is salty but also earthy, adds more depth to the shiso than the leaves relay on their own.

In many pickle recipes, I use chili peppers and garlic, so they’re natural aromatic additions. In this preparation with the delicate leaves they are minced. When I create a brine I often add a small amount of sugar to balance the saltiness. Here I chose maple syrup—also earthy—and its mellow sweetness makes a great complement.

A nice thing about this method is that once you’ve layered the leaves with the aromatic marinade—the longest part of the process here—the condiment is ready to eat after just a day or two. I’ve been adding it to nearly everything. Punchy, savory, nuanced. I managed to use as much of the bounty before the weather turned and give them purpose, a special satisfaction indeed!

The tricky thing is, now that I’ve made pickled shiso a couple times, I wish I’d known about it sooner. Pickled shiso is now part of my permanent repertoire and I cannot wait to see its beautiful leaves unfold next year and get to work bottling the season.

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We’ve partnered with Lifestraw to share eco-friendly gift ideas—from the Lifestraw Home water filter pitcher to reusable food wrap, aka your leftovers’ new best friend—for everyone on your list this holiday season.

As a self-proclaimed tree hugger, the holiday season has sometimes presented a challenge. It’s a time that can be heavy on consumption and waste (not to mention, the usual air travel to visit my far-flung relatives).

Over the years, I’ve tweaked my holiday habits to find new ways to celebrate that are more sustainable. For instance, my family stopped buying cut trees in favor of a potted living tree, and I now wrap my gifts in up-cycled paper and ribbons that I save every season.

I’ve also been delighted to discover that gift-giving itself doesn’t have to be a compromise on your principles. I’ve exchanged handmade items, special experiences, secondhand books—and one year my family went without presents at all. Sometimes, however, it feels good to buy something new for those you care about. Luckily, there are many earth-friendly gifts that are useful, delightful, and help loved ones keep up with their own goals to create less waste.

Here are 11 green goodies that I’ve got my eye on (both for myself and for my friends and family). I’ve skipped the reusable coffee mugs and tote bags for a few less-expected items—I hope you’ll find something for those on your list, too.

These handy beeswax wraps are a fun and sustainable alternative to single-use plastic wrap and baggies, and will last your loved one years.

Surprise them with a major upgrade from the clunky plastic pitcher they’ve had since college. The Lifestraw Home is stylish (minimalist and glass) and effective (it gets the nasties, including microplastics and lead). In fact, the company is best known for their survival straws that are so effective you can use them to sip from a muddy puddle. And there's also a give-back component to make you feel good about gifting: For every product purchased, a child in need receives safe water for a year.

Don’t let all that homemade sourdough go to waste (or get wrapped up in wasteful single-use plastic). An old-school bread box keeps loaves fresh, while the top doubles as a handy cutting board.

These are not just any socks. Darn Tough Socks come with a lifetime guarantee—meaning these babies are never gonna be landfill-bound. Plus, they’re made from cozy and sustainable wool that make your feet feel like they’re enveloped in a warm, soft hug.

A set of pretty cloth napkins is always a great green gift—these hand-woven ones are even more so, since they’re made with fair-trade manufacturing and low-impact dyes.

Detergent may seem like an unlikely gift, but this collab between The Laundress and famed perfumier Le Labo is pure luxury—we promise. Your loved one will feel pampered when their clothes smell like roses. Plus, you can feel good knowing it’s a plant-derived, biodegradable formula.

This cookbook is the perfect intro to plant-based eating: Vegan food blogger and Food52 regular Gena Hamshaw’s recipes are easy to make and rely on whole-food ingredients—not faux meats and other processed fare. (If you’re feeling generous, spring for the two-book set that includes [Mighty Salads] (TK TK) too!)

Convince a body wash-loving relative to make the switch to earth-friendlier bar soap with a full rainbow of Dr. Bronner’s castile bars. With a variety of scents, your recipient is sure to find one they love—but they'll likely love 'em all.

It’s hard not to love this playful, utilitarian stocking stuffer. Remarkable Patches cover up permanent stains with an iron-on splash of gold, turning the flaw into a highlight—and giving a garment a second life.

Introduce a friend to the wonders of gourmet tinned fish, in particular, wild-caught mussels and lobster from Prince Edward Island. (Don’t worry, the trout is responsibly farm-raised, too.)

Leave it to our old friend IKEA to create an affordable set of reusable batteries with its own Scandi-chic charging case. Whomever you give it to will appreciate a practical present that'll keep gadgets powered for years to come.

This post contains products selected by the Editors, and Food52 may earn an affiliate commission on qualifying purchases.

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The other day, my vegan friend Bree told a story. She used to date a guy whose mother would always introduce her by saying: “This is Bree. She’s VEY-GON.”

“It was like I was from the planet Vega, in the faraway galaxy of kohlrabi,'' she says. She may as well have been—in the early days of her lifestyle change she felt “very misunderstood.”

Chances are you’ve got a vegan friend, or a few. Chances are that at some point in their lives they’ve been asked: “You won’t eat brisket, but will you have an egg?” Well, you don’t want to be any version of that person.

And if your vegan friends are anything like mine, sometimes, they need (vegan) gifts. I like to think of each occasion as an opportunity to make good on all the people who don’t totally get their life choices. But I’ll also be the first to admit it’s not always easy—my own struggle became apparent when I realized most wines aren't 100 percent vegan.

The good news is that we decided to put in the hard work for you, and sift through a universe of possibilities to get to the good stuff. So, here are 22 gifts—good looking, funny, nurturing, and thoughtful—that are perfect for vegans.

Because a clean-eating, vegan chocolate bar sounds like a misnomer—but it doesn't have to be.

A kitchen garden for your kitchen counter, because...cozy apartments.

Aussie food writer Hetty McKinnon’s magazine is a joyful celebration of the multi-cultures of home cooking—and dominated by gorgeous yet uncomplicated veggie and vegan recipes.

Help them cut down on plastic, while also eating with non-toxic dinnerware that’s stylish, lightweight, and durable.

You don't have to be vegan to love a great spiralizer, but for many a raw-food vegan, they're especially crucial.

Turns out, it’s hard to know when a wine is vegan or not, but Wonderful Wines is a cinch—plus, their starter pack includes a red, white, and orange to whet their appetite.

All-vegan, parabens and cruelty-free candles with a really long burn time—aka the best company for a relaxed night in.

Think sweet pea hummus, tempeh kebabs, and chai-spiced bread pudding. We think you might end up getting a copy for yourself.

To charities committed to making life better for people, the planet, and animals. There are several to choose from, from the Humane Society and Animal Legal Defense Fund, to localized organizations. Chilis on Wheels, for instance, delivers free plant-based meals to communities in need.

Perfect for farmers market runs, this hardy but good looking tote has a pocket for everything, and works just as well for garden gear and trunk organization.

What’s better than one all-vegan ice-cream? The caramelized banana nut, made with housemade raw cashew milk, is this non-vegan’s favorite.

Small enough to hold in one hand, cute enough to look like a terrarium, and efficient enough to produce a heck-ton of sprouts.

This one is quite fairly called the engagement ring of vegan gifts but then, some friends are just worth it.

Because enamel pins will always be cool, and so will tacos. This one's for vegans who proudly wear their hearts (and tummies) on their shirt/apron/hat.

Vegan leather brand Matt&Nat has the perfect cruelty-free but fashion-forward gift for your favorite vegan—plus, this little coin purse clips onto keys to always keep it handy.

Full of vegan twists on Southern soul food; author (and blogger) Jenné Claiborne had us at Bootylicious Gumbo.

Nothing says self-care like a long hot soak. The fact that these bath bombs are not tested on animals makes for even deeper relaxation.

For vegan, non-toxic and cruelty-free cosmetics delivered straight to their door throughout the year.

Why sun bathe on a floral towel when you can do so on a repeated cow motif? A purchase of one of these soft and fluffy towels contributes to Mercy for Animal's mission to eradicate the raising of animals for food—something your vegan friend is likely passionate about.

A vegan yogurt starter kit is the gift that will keep on giving.

This all-inclusive kitis perfect for anyone on your list who's looking to reduce their footprint, not just vegans, with reusable utensils, lunch boxes, tote bags, straws, and more.

For the vegan in your life who loves to get made up: sworn-by makeup brushes that are totally cruelty-free.

Sneakers that are totally on-trend, and don't use animal products? Yes, they'll love them. While some Veja styles do incorporate leather, they have a large selection of shoes made from non-animal materials.

Since many lip balms have beeswax in them, it's usually pertinent to check the ingredients of a beauty product before purchasing one for a vegan friend. These are 100% vegan, as well as moisturizing and lightly tinted.

We're willing to bet that the vegan in your life is also a plant parent, and in this case, a monthly houseplant subscription is the perfect thing. Each one comes sustainably packaged, includes care instructions, and all species are pet-friendly.

Another gift for the makeup- and skincare-obsessed vegan in your life: a set of cult faves from the ever-popular brand, Milk. Think: liquid eyeliner, brightening serum, and high-volume mascara.

What's a veggie haul without reusable bags? These come in two versatile weaves and three sizes, and are machine washable—making their reuse all the easier.

This might be the most satisfying way to eliminate excess water from a block of tofu, since the transparent design lets you see the moisture being squeezed from it. Plus, now your friend's tofu has all the more room to soak up a marinade.

Transitioning into a plant-based diet might be the easier part of veganism compared to the lengthy explainers your friend often has to give, and the rolled eyes they might receive. Giving this book is a lighthearted reminder that you're here for the long run.

Be more willing to have the kinds of empathic conversations your vegan friend is dying to have outside of her immediate vegan circle. Remember, affirming conversations go a long way in bridging boundaries.

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We teamed up with Johnnie Walker to share a cocktail that's a twist on the old-school highball. With a mix of smoky flavor, ginger, and spice, it's a cozy special-occasion drink you can sip throughout the holidays and beyond.

For me, Thanksgiving has always been about gathering with and giving to others. I’ve been hosting and cooking a Thanksgiving meal for over 10 years now, no matter the size of my home or the state of my kitchen. My first was in a teeny East Village apartment, where I stirred gravy and cooked cranberry sauce over a hot plate that the landlord had dropped off after five months of no heat or gas.

I spent most of my money on fancy cheeses for a four-cheese macaroni and cheese, which I served alongside a 12-pound roast turkey with all the fixings to a grand total of three guests. But all that effort was worth it, since it culminated in sitting on the couch with my friends with a full plate, raising our glasses in a celebratory and well-earned toast. “Happy Thanksgiving!” we cheered.

Living so far away from most of my family—my parents reside on the opposite coast and the rest of our extended family live abroad—has always made traveling for Thanksgiving unfeasible. My way of coping was to take on the full bird and sides as the ultimate culinary challenge—despite my miniscule New York kitchen. (Many hours were spent mapping a way to fit all the pans in the oven so everything could hit the table warm.) In the weeks beforehand, I’d invite any family-less friends (old and new) to my dinner in an effort to try and provide them as close a resemblance to the idyllic Rockwellian Thanksgiving as possible.

Since that first dinner, my Thanksgivings have grown, as have my ambitions. Unsatisfied with just the conventional American-style trappings, I’ve endeavored to theme each year’s meal, rotating between three of my favorite food cultures: Mexican, Southern, and Korean.

In past years, I would make enough for 20, fretting that only eight people were slated to show—and again when 30 wayfarers would inevitably cram into our Brooklyn apartment. By now, I have the routine down to a tee: I cook a leisurely breakfast while watching the parade, right after which the turkey goes in the oven; when guests begin to arrive mid-afternoon, it’s time for cocktails. Usually that means mixing glasses of something unique, to kick the celebration up a notch. I invariably lose track of my glass in the hubbub, but once I retrieve it and we sit down to eat, it’s toasts and cheers all around.

It’s warm, it’s familiar, but it’s still a heck of a lot of work. And this year, I’m honestly a little thankful to not be doing that. While I’ll miss the opportunity to celebrate the holidays as I’ve known them, I’m also excited to kick back and revel in some well-deserved time off—from both the yearly cooking marathon and the daily grind of remote working. With the pressure to deliver an abundantly picture-perfect feast removed, I can hone in on my favorite dishes to enjoy solo. So while I forgo the multi-hour prep, I’ll be able to revisit that first year’s four-cheese mac and cheese and mix up my favorite drinks. Less cooking means more time to sip cocktails on the couch!

This year, I’ll be stirring up this Tea and Whisky Highball. The smokiness from the Johnnie Walker is heightened by the warming spices of chai, and the refreshing bite from the lime and ginger ale makes this cocktail both a perfect aperitif and a soothing digestif. It's a simple twist on a classic, but it feels fancy enough for a special occasion, whether that occasion is an all-out Friendsgiving or just a video chat with the people I love.

Speaking of which, I'll definitely be missing the friends who usually warm my house in a frenzy. To make them feel a bit more festive, I’ll be sharing this cocktail with them, too—by sending a care package to their doorsteps with all the ingredients. Luckily, that'll be easy thanks to this cocktail kit, which includes the whole shebang: bitters, ginger ale, tea, and of course, whisky. (I started the tradition of sending surprise packages to friends earlier this year, when I realized I was missing so many of their birthdays.) Knowing we'll all be sipping the same thing—even miles apart—is exactly the kind of out-of-the-ordinary touch that makes a holiday memorable.

It’ll be a quieter Thanksgiving for sure. And yes, the extra folding table will stay in storage. But I’ll still kick up my feet, dig into a second helping of potatoes, and FaceTime my friends as we mix up our highballs—then have a little holiday toast.

In partnership with Johnnie Walker, we're sharing a whisky-forward cocktail to make all fall and winter long—perfect for hosting an intimate hangout or just hanging out in front of the TV. Want to send a cocktail to your family or friends, be they near or far this season? Have all the ingredients for this Tea and Whisky Highball—from the Johnnie Walker Black Label to the ginger ale—delivered right to their door with this nifty Cocktail Courier kit.

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Many of us are preparing for a Thanksgiving holiday that might be unlike any we have experienced before (as evidenced by the addition of the term "micro Thanksgiving" into our vernacular). But even a small or socially distanced celebration can be an effort in the kitchen. As you recover from turkey, stuffing, and pumpkin pie this weekend and you start to crave something a little sweet with out too much effort—think snacking cakes!

In our current recipe contest, we would love to see your best snacking cake recipe that:

But act now—our snacking cake contest closes on Dec. 1 at 6 p.m. E.T.

The winner will receive a special surprise from the Food52 Shop!

If you have a recipe already on the site, go to that recipe page, hit "Edit Recipe" (under the photo), scroll down, hit "Submit my recipe to a contest," select the latest contest ("Your Best Snack Cake"), and save.

If you want to add a new recipe, head to your own profile page, select "Recipes," click "Add a Recipe," upload it, hit "Submit my recipe to a contest," select the latest contest, and save. We read every submission and test as many as possible. But that’s a lot of reading and a lot of testing. We’re counting on you to help, too. Peruse the submission pages and make (and favorite!) any recipe that catches your eye. Then, share feedback on the recipe page. We take all this feedback into account as we narrow down to the top five, which will be announced Dec. 20.

For a full refresher on how the whole contest process works, check this out.

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Last weekend, I broke the number one rule I share with everyone who asks me for baking advice: to make sure you have all your ingredients before starting the recipe. But there I was, halfway through cracking an egg, when I looked over to the shelf where I keep dry ingredients to see my sugar jar woefully near-empty. I wasn’t about to sprint to the grocery store just for sugar (I’m also still keeping grocery trips as minimal as possible these days); I needed a sugar substitute, stat.

Luckily, because I keep a fairly stocked pantry, I had several options. There are actually a number of ingredients that mimic granulated sugar’s flavor and texture in both cooking and baking; you just need to think a bit about what you’re making and what each substitute brings to the table. For example, a ripe banana can swap in just fine when you’re baking a cake, but it wouldn’t work in, say, a caramel sauce. Not every one of these substitutions will replace sugar perfectly in every recipe you try, but they will help you achieve a similar goal in a pinch.

Here are 11 sugar substitutes to keep in mind (and the pantry).

Super-sweet agave nectar is similar to honey or maple syrup, but more runny. It can be added in place of sugar in baked goods, caramel, drinks, and most other sweet things. When baking, use two-thirds the amount of agave as sugar called for, and reduce the liquid in the recipe by 1/4 cup. (If there’s no liquid in the recipe, add 1 tablespoon of flour for every 1/4 cup sugar.)

I don't need to tell you how sweet bananas are. You can harness this sweetness as a sugar substitute in tons of different baked goods, like muffins and quick breads. Since bananas have more moisture than sugar, use half the amount of mashed, ripe banana as sugar called for in the recipe.

Perhaps the most likely to already be in your kitchen, brown sugar is also one of the easiest and most versatile sweeteners to sub in for granulated sugar. With a 1:1 substitution, your baked goods will taste similar in terms of sweetness, but will be a tad more caramelly in flavor, and the texture will be softer and more moist.

Though coconut sugar and granulated sugar work in a 1:1 swap, coconut sugar will slightly change the texture and flavor of baked goods to be a bit less moist and more crumbly, which is actually quite nice in a scone or shortbread—though I’ve used it in everything from banana bread to oatmeal cookies.

Though corn syrup is often thought of as an unhealthy or “bad” sweetener—and you should never think of foods as “bad” or “good!”—the bottles you’ll find in the grocery store are perfectly safe to use in baking, with a similar nutritional profile as sugar. (It’s not the same as high-fructose corn syrup often found in packaged food.) Technically an invert sugar, corn syrup prevents sugar crystals from forming. For example, when you melt granulated sugar, it liquifies, but eventually it will want to recrystallize; corn syrup stays smooth and glossy. Use 1 1/4 cups of light corn syrup and remove 1/4 cup of liquid for every cup of sugar listed in a baking recipe.

There is more than one way to use dates when replacing sugar in a recipe. Starting with regular dates you’d find at the store: A cup of pitted dates can be soaked in water, drained, then blended into date paste, a sticky sweetener similar in texture to nut butter. Use 1 cup of date paste and add an additional 2 tablespoons of liquid for every cup of sugar called for in your recipe. Date sugar, which can be found at many grocery stores and online, can simply be subbed 1:1. With both these ingredients, expect your treats to be more subtly sweet and softer than when made with granulated sugar.

Use 1/2 to 2/3 cup honey for every cup of granulated sugar in a recipe, preparing for a slightly more floral flavor—perhaps it goes without saying, but the more honey you use, the more pronounced the floral sweetness will be—and reduce liquid in the recipe by 1/4 cup. (If there’s no liquid in the recipe, add 1 tablespoon of flour for every 1/4 cup sugar.)

Though quite subtle, the substitution of maple syrup for granulated sugar brings a caramelly, autumnal coziness to baked goods. Swap in 3/4 to 1 cup of maple syrup for every cup of granulated sugar, and reduce the liquid in the recipe by 1/4 cup. (If there’s no liquid in the recipe, add 1 tablespoon of flour for every 1/4 cup sugar.)

Molasses, a thick syrup, is a by-product of the sugarcane or sugar-beet refining process (it’s also what makes brown sugar brown!). You can use 3/4 to 1 cup of molasses for every cup of sugar in a recipe, and reduce the liquid by 1/4 cup. (If there’s no liquid in the recipe, add 1 tablespoon of flour for every 1/4 cup sugar.) Keep in mind it is quite intense in flavor, so you may want to pair it with another sugar substitute as well, if you have one on hand.

Liquid monk fruit sweeteners are often highly concentrated extracts, which are suited to replace sugar in dressings, sauces, and drinks—but baking, not so much. Read the package directions when deciding how much to use.

Tart pomegranate molasses (made from reduced pomegranate juice) adds sweetness but also tang to drinks and sauces—try it instead of sugar when making simple syrup or grenadine.

Have you had any luck using one of these sugar substitutes? Let us know in the comments.

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