+ 2 tsp sugar

Sugar is a simple carbohydrate belonging to the disaccharide family, derived primarily from sugarcane (Saccharum officinarum) and sugar beets (Beta vulgaris subsp. vulgaris), though honey and maple syrup represent alternative natural sources. The refined white granulated form is produced through extraction, purification, and crystallization, resulting in sucrose molecules with a sweet taste and neutral flavor profile. Sugar exists in multiple forms and crystal sizes, each suited to different culinary applications, from fine caster sugar to coarser muscovado varieties that retain molasses for deeper flavor complexity.

Sugar serves as a fundamental building block in both sweet and savory cooking, functioning as a sweetener, preservative, browning agent, and flavor enhancer. In baking, it creams with fats to incorporate air, binds moisture, and promotes structure; in sauces and glazes, it balances acidity and adds shine. Beyond desserts, small quantities enhance soups, dressings, and tomato-based dishes by rounding out flavor profiles and masking bitterness. Caramelization through heat transforms sugar into complex flavors ranging from light amber to deep mahogany.