Vermont’s maple sugaring season is in early spring, and Vermont Grade B maple syrup—which has a more pronounced flavor than Grade A—is available by mail order.

Maple syrup and maple sugar infuse a simple vanilla custard with a rich caramelized flavor.

We found that Grade A dark amber maple syrup (in addition to maple sugar) gave this frosting the deep, rich taste we wanted.

What could be more American than candy corn? Try maple pecan popcorn treats, for starters. They’re made with three ingredients—maple syrup, pecans, and popcorn—that originated in...

Topped with a brown sugar and pecan streusel, this pudding has a delightfully nubby texture from quick-cooking grits and a deep, dark sweetness from maple syrup.

Amish sugar and milk pies, which were once called “the poor man’s dessert,” prove the richness of simplicity.

Rich, caramelized pecan pie is a holiday standard, but this one is full of exciting additions like maple syrup, walnuts, hazelnuts, and dried cranberries.

The eureka moment came when food editor Lillian Chou thought to combine some of the sour cream with maple syrup and butter for a topping.