HONEY

Everyone knows that honey is really sweet. But chefs know it’s not just sweet like sugar; it’s a complex sweetener with an incredible depth of flavor. Depending on the type of honey used, it can offer woody, floral, fruity, spicy or herbaceous notes to a huge range of dishes.
What’s available... Clover or wildflower honey, the standard we all know Orange-blossom honey for an intense floral taste Buckwheat honey for a dark, rich, slightly bitter flavor Specific flower honeys, like star thistle, jasmine or lavender, for fancier fare Herb honeys, made from the likes of sage, rosemary or thyme flowers Tree honeys from oak, pine or chestnut trees, dark and bitter, far less sweet and not for the novice
How to use it... Whisk a teaspoon or two into any vinaigrette dressing to balance the vinegar or lemon juice. Brighten tomato-based sauces with just a dab at the end of cooking. Make fruit salads more floral with honey as part of the dressing. Take grilled cheese over the top by smearing a little honey on the inside of the bread before you prepare and grill the sandwich, particularly if you’re using a sharp Cheddar or goat cheese. Mix a bit of honey into melted chocolate for an elegant dip for sliced bananas. Swap out some of the sugar in a baking recipe with honey. (When substituting honey for sugar, reduce the volume called for by 25 percent.) Add honey to pancake and waffle batters for a more intense sweetener. Use honey to flavor oatmeal and other hot cereals. Perk up a pot of chili by stirring in a couple of teaspoons of honey. Bring depth to the flavors of a slow-cooker braise with a little honey at the end. Make a great mop for chicken breasts on the grill with a mixture of equal parts honey, soy sauce and lemon juice. Make a wet barbecue rub by mixing your favorite dried herb blend and honey. Sweeten yogurt your own way with a little honey rather than buying a brand with a cocktail of artificial flavorings.