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Questions about sugar or substitutions for it for culinary purposes.

This tag covers all sorts of sugar (granulated, powdered, brown, cane, beet, etc) and substitutions for it (aspartame, saccharin, honey, etc); basically all kinds of sweeteners that can be used for preparing food.

Questions with this tag could be about the components (what is sugar made of), the chemistry (how does it react with which temperature), the proper usage, or differences between types of sugars and/or sweeteners.

Questions with this tag should not be about health-related issues like nutritional value nor location-related issues (why is brown sugar more expensive in Europe than in the US).