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Maple syruping

If you think maple syrup always tastes like, well, maple, think again. This humble sweetener, born in backwoods cabins, has entered the highbrow world of gourmet food. Its flavor has been dissected like that of a fine wine, marketed as Vermont’s countryside in a bottle, and puzzled over by scientists trying to unravel the chemical complexities of taste.

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Though it’s much more time-consuming than modern tubing and pumps, Julie Wolcott prefers to use ...

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Steve MacCausland stokes the evaporator in the sugarhouse in Fairfield, Vt. After being filtered to ...

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In Fairfield, Vt., the final product, ready for tasting.


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