I have been on a wild sugar kick the past couple of months. It started with demerara sugar. I used this sugar instead of ordinary white sugar or brown sugar, and I was shocked at the difference. The flavor was extraordinarily sweet and syrupy in a way I had never been used to in past culinary endeavors. What makes different sugars unique is how they're processed. For instance, demerara sugar is unrefined sugar coming from pressed sugar cane that's steamed .

Now, I'm on to the next sugar: muscovado. Muscovado is also unrefined but, compared to demerara, it has a more pronounced molasses flavor. Unlike brown sugar which is refined white sugar with molasses added to it, muscovado's brown color and flavor come directly from sugarcane juice. Recently, I have been using muscovado as a replacement for brown sugar. Its exquisite long lingering flavor makes it perfect for other rich flavors when baking ginger bread cookies, chocolate cakes, fudges, and much more.

Below are 8 ways to add muscovado sugar to a recipe next time your baking:

1. Martha Stewart's muscovado soy biscuits
2. Muscovado and hazelnut tart with yoghurt sorbet
3. Butterscotch Pots de Crème
4. Gingerbread cookies - Substitute the brown sugar with muscovado
5. Muscovado sugar cookies
   
6. Christmas Pudding - I highly recommend making this decadent fruity pudding this holiday season.
7. Caramelized Nectarines
8. Pigs' ears - These delicious confections are in the shape of pigs' ears.

If you check out the labels on natural food products, you'll see agave syrup listed as an ingredient more and more often. Agave syrup - sometimes called agave nectar - is a natural sweetener that is marketed as a healthy alternative to processed sugars, as well as an alternative to honey, corn syrup and similar liquid sweeteners. The syrup is made from blue agave, a type of succulent, cactus-like plant that is also used in the production of tequila. The thick liquid comes in light and dark forms, the latter being unfiltered, and tastes similar to honey.

So what makes this syrup "healthier" than other sweeteners? It has a very low Glycemic Index (GI) value, so although it is noticeably sweeter than sugar, it doesn't cause the same type of "sugar rush" that other sweets do. Table sugar has a GI value of 68, on a scale from 1 to 100, while honey comes in at 55. Agave syrup has a value of around 15.

Agave syrup can be used in baked goods, with a reduction in the amount of liquid in the recipe to account for its presence. Starting with a recipe that already calls for honey and substituting it in is a good way to start, but as a general rule, you'll will need to spend some time playing around with your favorite recipes to get them to work, especially if you want to substitute it into a recipe that calls for crystallized sugars. The syrup will dissolve easily in liquids and is a good choice for sweetening iced tea or lemonade.

Ask almost any kid what the lowest candy on the totem pole is and they will tell you wafer candies - assuming that they can even come up with the name of the category. These candies, which include the US Smarties (not the chocolate UK kind) and Necco Wafers, are made of pressed sugar and don't have nearly as much to recommend them as some of the chocolate, peanut butter and caramel candies that they have to compete with. That being said, however, they have been around for a long time and even if they are not the most popular candies, they always get eaten.

It's possible that the flavors have something to do with their inevitable consumption. One of the unusual things about these candies is that the coloring does not necessarily correspond to flavoring and that there are few cross-brand parallels. Lis of Riba's Ramblings put together a flavor vs. color comparison chart for four types of "popular" wafer candies - SweeTarts, Smarties, Necco Wafers and Sweethearts - so you'll know what it is that you're eating. Pink candies could be cherry or wintergreen. White wafers could be orange cream, cinnamon or mint. Green could be strawberry, lemon, lime or apple. The only color/flavor that was the same across the board was orange. Check out the rest of the table for a full breakdown.

Yesterday, I was reading this article on the importance of breakfast, considering the meal suggestions that the article suggested, when I noticed something odd. In addition to the recommendations for grains (bread or cereal), fruit (bananas) and protein ("eat a spoonful of peanut butter"), the article suggested that parents "make sure [kids] drink the milk out of the bottom when they're done" if cereal is served. They also suggested trying to serve kids only unsweetened, whole grain cereals and I don't even know a lot of adults who will go for that all the time. But that's a whole 'nother post. The thing that caught my attention was the milk at the bottom of the bowl.

I know that there are some people who love nothing more than slurping up milk from the bottom of a bowl of cereal. Especially sugary or chocolaty cereal. I simply am not one of them. Am I alone in this? I try to match the amount of milk to the amount of cereal so that I don't have a lot leftover in the bowl and, if I want to drink some more milk, I'll have it in a glass on the side.

If you want to believe the most recent food-causing-cancer study, you'll have to cross another thing off the list of foods that we aren't supposed to eat. A Swedish study has just linked sugar consumption to an increased risk of pancreatic cancer. The study followed almost 80,000 people aged 45-83 for about 7 years and noted that those who added five or more servings of sugar to their food were "69 percent more likely to develop pancreatic cancer than those who never added sugar to their food or drink." Drinking multiple soft drinks and eating sweetened or stewed fruit increased the risk, too.

But like the study that linked bread to cancer, this is far from conclusive. The study found no evidence of increased risk from eating "sweets, marmalade, or jams," all of which are typically high in sugar. And other studies have linked diabetes and obesity to an increased risk on pancreatic cancer, both of which are not necessarily only linked to the consumption of sugary drinks. There was no mention of what the difference might be between the quality of sugar found in stewed fruit versus that found in jam.

October 30th is National Candy Corn Day and while we've talked a little bit about what it tastes like, we haven't talked at all about its history at all.

Candy corn was created in the 1880s by the Wunderlee Candy Company and, by 1900, was being produced by the Goelitz Candy Company (now Jelly Belly), which has continuously produced it for more than a century. Candy corns get their name from the fact that they are shaped like a kernel of corn. Although they are often shown point-up, the yellow end is really the "top" of the corn. The design apparently made it popular with farmers when it first came out, but it was the fact that it had three colors - a really innovative idea - that catapulted it to popularity.

Originally, candy corn was made of sugar, corn syrup (not HFCS), fondant and marshmallow, among other things, and the hot mixture was poured into cornstarch molds, where it set up. This original mixture is probably where the name of the candy corn-like Mellocreme Pumpkins comes from. The recipe changed slightly over time and there are probably a few variations in recipes between candy companies, but the use of a mixture of sugar, corn syrup, gelatin and vanilla (as well as honey, in some brands) is the standard.

A serving of candy corn has about 22 pieces and contains 140 calories, no fat. While it is just about all sugar, the sweet can still be a better choice than a couple of mini candy bars or other Halloween treats that are high in both calories and in fat. Additionally, 22 pieces of candy corn will last a lot longer than one mini candy bar will.

Piloncillo is an unrefined sugar that is commonly used in Mexican cooking. The sugar has been around for at least 500 years, and was being made before the Spanish came to Mexico around 1500. It is made when sugar canes are crushed, the juice is collected and boiled then poured into molds, where it hardens into blocks. The fact that it comes in block form is one of the reasons why white and brown sugars are more commonly used, even in Mexican cooking, than piloncillo once was. To use it, it must be grated or chiseled off the main block - a process which is well worth the resulting flavor boost in food to some, but too time consuming for others to bother.

Unlike white sugar, which is flat and one-dimensional in its sweet flavor, piloncillo is smoky, caramely and earthy. It has far more flavor than brown sugar, which is generally just white sugar with a small amount of molasses added back to it. It can be uses in moles and other sauces, as well as to simple sweeten coffee or top off buttery toast. In most applications, it must be melted down to be incorporated into recipes. You can find piloncillo in many Mexican or Latin American grocery stores or order it online.

Plain sugar is a granulated sweetener that comes in fine crystals, about the size and shape of salt crystals. There are different degrees of fineness for sugars and they all have different uses.

Superfine sugar is regular (granulated) sugar that has been ground more finely. It is sometimes sold as baker's sugar and is also known as castor sugar. It can be used as a substitute for regular sugar and may produce a slightly finer crumb(texture) in the finished product than regular sugar would, a result that is preferred by many bakers. Regular sugar, however, should not be substituted in the same way. Superfine sugar is almost always called for in recipes that are very light, like meringues and angel food cakes. It contributes to a light, delicate final product because the small grains dissolve into the mixture very quickly, while a coarser crystal might not be incorporated as fully or as quickly. You can make superfine sugar yourself by putting coarser sugar into the food processor and whizzing it around several times to break up larger crystals.

There is no widely accepted definition of the word "natural" as far as the Food and Drug Administration is concerned. Many products use the term in their marketing but contain synthetic ingredients and the vast majority of people would support an  official definition. Smaller majorities favored basing the definition on the amount of processing that a product undergoes or how exactly the raw material is altered. The Sugar Association has been lobbying the FDA to adopt an official standard - such as the USDA has for beef and poultry - for some time to try and prevent manufactured sugar substitutes, like Splenda, from labeling themselves as a natural product. "Natural" is defined by the USDA as any product "containing no artificial ingredient or added color and [that] is only minimally processed (a process which does not fundamentally alter the raw product)."