Brown Sugar

Deep, mellow and earthy. It tastes like caramelised sugar and toasted nuts with a distinct hit of liquorice.

It has a damp, sandy texture that makes it feel far more substantial than plain white sugar.

Brown sugar is, well, sugar. It gives you energy because it's pure carbohydrate. You might read about trace minerals from the molasses, but you'd need to eat an awful lot of it for those to matter. Eat it because you like how it tastes, not for the vitamins.

Look for a bag that feels soft. If it feels like a brick, the moisture has already started to escape.

Stick to dark brown sugar if you want a more intense, toffee-like vibe. Use light brown sugar for a more delicate, honeyed sweetness.

Air is the enemy. Once opened, keep it in an airtight container or a heavy-duty zip-lock bag.

If it turns into a rock, stick a piece of fresh bread or a slice of apple in the jar for a few hours. The sugar will pull the moisture out of the bread and soften right back up.

Essential for chewy cookies, rich fruit cakes and sticky marinades.

It is the secret to a deep, dark glaze on a roast ham or a slow-cooked rack of ribs. It also does wonders for balancing the heat in a spicy chilli or a punchy Thai curry.