What is the difference (texture wise and taste wise) when baking with dark brown sugar versus light brown sugar? Does one really need both if a recipe calls for it or can you just use all of one type?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.