A: I like brown sugar primarily because of the flavor. Depending on what kind of brown sugar it is, it really does give a little bit of a different flavor. Some of them can go to smoky, flowery … these really subtle, subtle, subtle undertones. And that’s why when you have brown sugar in recipes in various parts of the world it tastes a little different. I think it’s a) not as refined; and b) has this kind of caramel, wonderful … It’s like a kiss on the lips. Libbie Summers, cookbook writer, food-inspired stylist and author of “Brown Sugar,” volume 12 in the small-format cookbook collection, Short Stack Editions.
(December 2014)
