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Maple syrup is not just for pancakes and French toast. More and more people turn to it when they want to sweeten something without using refined white sugar. Beth Dooley and Mette Nielsen cowrote the book, Sweet Nature:  A Cook’s Guide to Using Honey and Maple Syrup, in which they revel in maple syrup’s magical way of completely transforming a dish. Our contributor Shauna Sever talked with them about simple ways we can all get a little bit of that magic. 

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