Learn
Honest guides to honey, sweeteners and whole food.
Written from government and scientific sources, not marketing. Honey is still sugar, and we say so. These guides help you choose, compare and cook with sweeteners, and read the labels that come with them.
Sweeteners compared
Calories, sugars, glycemic index, minerals and label rules for honey, table sugar, brown sugar, maple syrup, agave, molasses and dates, from USDA and FDA data.
Is honey healthier than sugar?
A honey seller's honest answer: honey is still an added sugar. How it differs from table sugar in calories, sweetness, glycemic index and nutrients, with USDA, FDA and HHS sources.
Added sugars on food labels
What 'added sugars' means on a U.S. Nutrition Facts label, why a jar of pure honey shows a † symbol, which foods count, and how to use the 10 g per meal guideline.
Baking with honey, maple and dates
Exact ratios for replacing sugar with honey, maple syrup or date paste: how much to use, how much liquid to cut, baking soda and oven temperature, plus a date paste recipe.
How to tell real honey
FDA says a product with honey plus other sweeteners cannot be labeled just 'honey'. How to read honey labels, country of origin, floral source, raw and lot codes, and why home tests don't work.
Honey, sugar and children
Never give honey to babies under 12 months: why, and what the 2025–2030 Dietary Guidelines say about added sugars for children, with practical ways to sweeten with fruit.
Organic, raw and local honey: what the label tells you
What organic, raw and local mean on a U.S. honey label.
Local honey in New Jersey, New York and Pennsylvania
The tri-state's honeys and their seasons.
How we choose, check and trace every lot
Our sourcing standards, certifications and lot codes.
Recipes with honey, dates and nuts
Everyday recipes with whole-food sweeteners.