We don’t have to reflexively use refined sugar to sweeten. Dates often do the trick – in a way that’s healthier for us and the planetWhen I attended pastry school in Paris a couple of years ago, granulated sugar appeared in nearly every tart, cookie or mousse recipe we learned. Only a few desserts used honey or maple syrup in its place.That’s no surprise. Granulated sugar is dessert’s chief sweetener and also its secret pinch-hitter. It’s worth being specific: granulated sugar is nearly pure... Read this story
