It's a nostalgic Canadian classic.

A tenth of a degree makes a difference when it comes to the taste and texture of his award-winning maple cream, just ask ...

Hammer a tube called a spile into the bark of a maple tree and its translucent yellow sap will start flowing out; the tree has been tapped (pictured). This gloop drips from some 55m Canadian maple ...

Amelia Rampe — chef-trained at the Institute of Culinary Education — is the former senior food editor for Food & Wine with more than a decade of experience in food editing, recipe developing, and food ...