I have a love-hate relationship with brown sugar. I love the deep caramel-y flavor and depth it gives my baked goods, the soft texture it lends to cakes and cookies and the richness it offers toffee ...

For the occasional, not-so-serious baker, any old lump of brown sugar might do: light brown, dark brown or even white mixed with a bit of molasses. But for those who strive for baking perfection — ...