Both sweet and savory.

It seems like a quintessential autumn ingredient—those bottles scream fall foliage and cozy sweaters—but did you know maple syrup is actually harvested in late winter and early spring? The cold nights and milder days of February and March create pressure in the trees, causing the sap to flow. It's tapped and boiled down into the sweet, golden liquid you pour onto pancakes. Or, even better, onto a French toast soufflé.

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