Winter is losing its grip and we're heading into what maple producer Janet Woods of Hurry Hill Farm calls "mud season." The ground is starting to thaw, and wet precipitation will make a special kind ...

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 ...

Amelia Rampe — chef-trained at the Institute of Culinary Education — is the former senior food editor for Food & Wine with more than a decade of experience in food editing, recipe developing, and food ...