4 Rules for Successfully Swapping Honey for Sugar in Any Baked Goods — Tips from The Kitchn

Lately I've found myself pushing aside the container of sugar in my pantry in favor of honey. It's not that I have anything against sugar — I just love the earthy sweetness honey imparts on baked goods. And the coolest part about baking with honey is that each varietal lends a different flavor to the end product. Orange blossom adds a citrusy, floral note; wild raspberry is reminiscent of the berry itself; and buckwheat is almost molasses-like.

But when it comes to swapping in honey for sugar in a recipe, it's not simply an even trade. I chatted with author and baker Shauna Sever to find out what you need to know for baking success.

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