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The soft lemon flavor and subtle sweetness complement everything from crispy waffles and tangy lemon bars to fresh fruit and angel food cake.| Serious Eats
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Whether you're juicing standard supermarket lemons or their seasonal Meyer cousins, save the rinds for this vibrant yellow syrup. It's pure sunshine in a bottle, made from nothing but sugar dissolved by the acidic pulp—no cooking required! Since there's no added juice, it tastes more sweet than sour, but is balanced by the subtle bitterness of lemon oil.| Serious Eats
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Classic soft, vanilla-scented sugar cookies, perfect for giving as holiday gifts or keeping all to yourself.| Serious Eats
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Does your cookie recipe call for creaming the butter by beating it with sugar? Just how important is that step, and how do you know if you're doing it right? We break down the science of creaming and explain exactly how to do it.| Serious Eats
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With the push toward natural and organic, scientists have developed a new sort of powdered sugar, one made from raw cane sugar and organic tapioca. But is it worth the price? Find out on the next thrilling episode of Starch Trek: The Next Granulation.| Serious Eats