Light brown sugar. Brown sugar. Dark brown sugar. When do you use what?

This one's easy. They are all interchangeable, depending on the flavour you're looking for.

Commercial brown sugar is a mixture of granulated sugar (the size of grain can vary) and molasses. Darker sugar has more molasses, which gives a stronger flavour to whatever you're making.

Because of its composition, brown sugar traps air, so it's important to pack it down to get an accurate measurement.

Do you have a question about an ingredient or cooking technique? We'll find the answer for Tip of the Day. Call 905-526-3450 or e-mail gofood@thespec.com.