Whether you grate it or melt it, piloncillo adds a subtle burnt-edge sweetness to drinks, desserts, and more. If you’ve never worked with this variety of raw, unrefined cane sugar before, you might be ...

Unless you're particularly familiar with Latin American cuisine, you might see a cone of caramel-colored sugar and assume it's the regular brown or golden sugar variety you're used to. But there's a ...

Rich piloncillo, used in place of brown sugar, adds unparalleled depth to baked goods and even savory dishes. By Rick A. Martínez Eleven years ago, La Rifa Chocolatería in Mexico City introduced a ...

Until the late 19th century, sugar was "sold in conical masses formed by draining molds,'' according to Harold McGee's On Food and Cooking. In fact, you can still buy sugar in that form - a raw Latin ...

The piloncillo lends caramel, butterscotch and smoky flavors to the cookies, while the salsa macha provides buttery, vanilla and toasted nut flavors — plus a spicy finish. Special equipment: Stand ...

Calabaza en tacha, a Mexican dessert traditionally prepared for Día de los Muertos, was the inspiration for these candied pumpkins drenched with a rich syrup made from piloncillo cones, an unrefined, ...

Creamy and velvety, this pudding combines the richness of custard with the irresistible brown sugar sweetness of butterscotch. It’s the base of a Boba Birthday Cake because it’s the same pretty shade ...