It hardly seems adequate to call honey a sweetener. It’s a complex and varied natural product that tastes of its origins in the same way that wines taste of the places their grapes were grown. That means honey can add depth as well as sweetness to your cooking.
It all begins with the plants or trees from which the bees gather their nectar. Floral orange blossom and buttery tupelo honey are just a couple of delicious examples of honey’s range.
Most supermarkets carry several varieties of honey, and you can find even more at natural foods stores. Check out locally gathered honeys in a variety of flavor profiles at farmers markets.
Honey is sold in several forms. The most common is liquid, which is extracted from the bee’s wax comb by centrifugal force or other means. Comb honey is still in the cells of the edible but flavorless comb. Whipped honey has fine crystals that thicken it, allowing it to be spread on toast or muffins or used as a cake filling.
Tips
*Honey should be stored at room temperature.
*It tends to crystallize naturally over time. Dissolve crystals by placing a jar in warm water or by microwaving (1 cup honey, uncovered, for 2 minutes, stirring every 30 seconds).
*For easy measuring, coat the spoon or cup with vegetable-oil spray first.
*Substituting honey for sugar — especially in baked goods — can be complicated, so it’s best to start with recipes that are formulated for honey.