The nights are still cold but days are (mostly) becoming milder. That means it’s time to tap into those maple trees to begin the process of converting the sticky sap into delicious maple syrup or ...

Spring may barely have sprung, but the maple harvest of North America is drawing to a close. Almost all true maple syrup comes from the United States and Canada, with Quebec producing 72 per cent of ...

Maple sugaring — or syrup — season is approaching, and soon enough you'll notice buckets clinging to maple trees as hobbyists and commercial operators begin collecting the sweet sap to make maple ...

No plate of waffles or stack of pancakes would be complete without a side of maple syrup. Whether you use just a bit on oatmeal or French toast or pour it on a bowlful of spaghetti like a certain ...

Maple syrup, naturally sweet with its lush notes of vanilla and caramel, is one of the first signs of spring. Now, maple’s lesser-known forest cousin birch is having its day. Nature’s unrequited gifts ...