Oh honey, we'd do anything for you.
in your fridge: The best bottle for burritos is different than your go-to for Buffalo wings, and you’d never cross your Hatch green chile with your sriracha. According to pastry chefs, the same mentality holds for honey. Depending on the floral source , the resulting honey can be light and floral, deep and molasses-y, or anything in between.
Read on to see what kinds of honey pastry chefs around the country swear by. You can use this list as a buying guide at the market, but I've also provided links to similar varieties that can be purchased online.“I love to experiment with all kinds of honey, as long as they're natural and locally sourced. I fell in love with watermelon honey when I went to Bread Camp with Greg Wade last summer.
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