Questions about sugar or substitutions for it for culinary purposes.

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16
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4answers
4k views

Why is sugar a wet ingredient?

The last time I checked, most sugar is really dry (unless it's something like brown sugar). So why is it categorized as "wet"?
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9answers
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What are the advantages and disadvantages of various sugars/substitutes?

Such as: Splenda Artificial Sweeteners Sugar "In the Raw" Honey Stevia Molasses Can they be used interchangeably in recipes or do they have to be used at different proportions?Aside from ...