Maple beyond the breakfast table

A little maple syrup brings more than sweetness to savory cooking.

Maple syrup is closely associated with Canada, particularly the maple-producing regions of the east. Indigenous peoples developed knowledge of harvesting and processing maple sap long before modern commercial production.

A spoonful of syrup carries flavor as well as sugar. Lighter syrups can be delicate; darker ones often taste more assertive. Either can work in a kitchen if you adjust the amount to the dish.

For savory food, balance maple with something sharp. Mustard, vinegar or citrus keeps a glaze from tasting like dessert. A small quantity is often enough for salmon or roasted vegetables.

Sugar browns quickly over direct heat. Add a sugary glaze toward the end of grilling rather than exposing it to flames for the entire cooking time. In the oven, keep an eye on the edges of the pan.

Use real maple syrup when that is the flavor you want. Maple-flavored breakfast syrup is a different product; read the label and make the choice deliberately.