Use the sweet stuff to make a maple bourbon pie, to coat roasted Brussels sprouts or in the dressing for a kale salad.

As a kid growing up in Québec, maple syrup season was a much anticipated time of year. Every March, the local maple syrup producers would set-up rows of snow-packed troughs that stretched all the way ...

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Melissa Clark's Maple-Honey Pecan Pie. Substituting ...

Fall is a great time to bake pies, but you need the right gear. Hannah Crowley, executive editor of equipment testing and ingredient tasting at America’s Test Kitchen, joined us to share what we need ...

Maple butter is as delicious to eat as it is easy to make. With just these two ingredients, you can create a fall spread that ...

I didn’t really mean to shake up a holiday classic, but when the sack I had in the freezer turned out to have walnuts, not pecans, I made the swap. I made another change too: I replaced the ...

A maple in April is a force to be reckoned with. The sap is flowing with a vengeance, squeezed by specialized cells that expand during the heat of day to create more pressure in a maple tree than in ...