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Maple syrup
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Buy Cheap Maple Syrup (It's Better, Really)

Common sense tells us grade A syrup must be higher quality than grade B, but that's actually not (usually) the case. A (which is produced earlier in the season) tends to be light and mild; B is usually darker and more robust, rich on pancakes and excellent in baked goods. The reason for the price difference is based on a complicated history that goes all the way back to the colonists' tastes (this article explains why they prized the clearer stuff now known as A over the more rustic-looking B).

Published on April 08, 2013