Becky Guldin One ingredient, many flavors Where does vanilla flavor in maple syrup come from? Maple syrup is 100% pure with nothing added. Vanillin, responsible for the smell of vanilla, has to come out of the tree, transform in the sap befor... Jan 14, 2026
Becky Guldin Terroir, or taste of place Can sugarmakers make more money by better understanding and marketing the geology, geography, practice, and tradition and how it creates good and unique flavors in maple syrup? Excerpt from the book “... Jan 14, 2026
Becky Guldin Treat sap like milk Recently I was reminded of the old saying, “Treat sap like milk.” That begs the question - how do you treat milk? I did not grow up on a dairy farm, but my dad did. So I've heard a number of stories a... Jan 14, 2026
Becky Guldin Why do two identical evaporators create different tastes? Flavor is an under-explored topic in sugaring. Sugarmakers, equipment manufacturers, and the few academics focused on maple syrup have focused their energy to figure out how to get more sap and to con... Jan 14, 2026
Becky Guldin Make Bitter Coffee Better For 10 years, I worked in the coffee industry and learned that 98% of people like the smell of coffee but only 55% like the taste. If we could make coffee taste as good as it smells, we would double t... Jan 14, 2026
