New York state is its own isolated world of syrup production with its own language and measurement system, according to maple industry expert Stephen Childs, but that’s begun to change. Thanks to some ...

MONTPELIER Grading standards for maple syrup have been revised to match international standards, the U.S. Department of Agriculture said Wednesday, and now consumers can have a better understanding of ...

MONTPELIER -- In a state that has a long history of maple syrup production and fiercely protects the purity of its brand, Vermont producers are proud of their "fancy," "grade A dark amber" and "grade ...

Other Name(s): All pure maple syrup is produced from the sap of maple trees (Acer). Pure maple syrup is classified by a grading system determined by translucence (color) and flavor intensity. The ...

Why would you choose a B grade if you can get an A? Ask a baker. They'll tell you that if you like richer, darker, more intense maple syrup, you should pick Grade B. But the idea that B beats A seems ...

MONTPELIER In a state that has a long history of maple syrup production and fiercely protects the purity of its brand, Vermont producers are proud of their fancy, grade A dark amber and grade B syrup.

Maple syrup has long been a staple of North American breakfasts, especially across the northeastern U.S. and eastern Canada, where its production originated. It’s made by boiling down sap collected ...

Maple syrup bottles sit in the background as a spoon drips syrup onto a stack of pancakes in the foreground - Pixel-Shot/Shutterstock Maple syrup season begins in late February and runs through April, ...

Maple syrup is always a pantry staple, but its presence is especially welcome during the cold weather season, when pancakes are a weekend breakfast must and root vegetables welcome a drizzle of this ...