Few foods are more uniquely American than maple syrup and its close cousins, maple sugar and maple honey. Though they are longstanding restaurant pantry staples, they’re not taken for granted. On the contrary: Maple regularly goes through cycles of innovation, and right now we’re in the middle of a round of reinvention in which chefs are creating cool, contemporary updates to the classic ingredient. Take a look at how chains and other foodservice establishments across the ...
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