The most common sweetener of all, the king of sugars if you will, is granulated sugar. This sugar, which was historically available only to the upper classes, is highly processed and refined cane or beet sugar. Even though you may think of it as simply adding sweetness, sugar actually performs a myriad of duties in baking and cooking. It tenderizes, aerates and colors to name just a few. It is actually considered a liquid ingredient, since it dissolves when it comes into contact with water,… Read more >>

Honey is easily digested by the most sensitive of stomachs making it an ideal choice in baking. Honey also contains trace amount of vitamins, minerals and amino acids. Since honey is a bit sweeter than granulated sugar, you can get away with using slightly less. The general rule is 3 to 1, meaning that for every cup of granulated sugar called for, use ¾ cup of honey. However, be advised that you may need to alter the amount of overall liquid called for in your… Read more >>

– Xylitol is considered a sugar alcohol, as is maltitol, sorbitol and amannitol. According to the FDA, foods containing sugar alcohols, but not processed sugar, can be labeled sugar free, even though they are not calorie free. Generally, these sugar alcohols contain 40% fewer calories than sugar, which means they fall lower on the glycemic index. In addition, sugar alcohols tend to have an inconsequential  effect on blood glucose and insulin levels. I especially like to use Xylitol in my baking when I want to… Read more >>