Of course it hails from Vermont. Pancakes and French toast would feel lost without it—as would so many of our favorite baked goods, salad dressings, soups, and even sheet pan dinners. If you haven’t ...

Maple syrup has long been a staple of North American breakfasts, especially across the northeastern U.S. and eastern Canada, where its production originated. It’s made by boiling down sap collected ...

Honey and jam pancake toppers, begone. These sticky spreads have no place on a Joey Skladany-approved breakfast table (unless paired with toast or an English muffin, of course). I run a very pro-maple ...