Whether you grate it or melt it, piloncillo adds a subtle burnt-edge sweetness to drinks, desserts, and more. If you’ve never worked with this variety of raw, unrefined cane sugar before, you might be ...

Rich piloncillo, used in place of brown sugar, adds unparalleled depth to baked goods and even savory dishes. By Rick A. Martínez Eleven years ago, La Rifa Chocolatería in Mexico City introduced a ...

Calabaza en tacha, a Mexican dessert traditionally prepared for Día de los Muertos, was the inspiration for these candied pumpkins drenched with a rich syrup made from piloncillo cones, an unrefined, ...

Unless you're particularly familiar with Latin American cuisine, you might see a cone of caramel-colored sugar and assume it's the regular brown or golden sugar variety you're used to. But there's a ...

Creamy and velvety, this pudding combines the richness of custard with the irresistible brown sugar sweetness of butterscotch. It’s the base of a Boba Birthday Cake because it’s the same pretty shade ...

Until the late 19th century, sugar was "sold in conical masses formed by draining molds,'' according to Harold McGee's On Food and Cooking. In fact, you can still buy sugar in that form - a raw Latin ...

Sugar is not seasonal. Like flour or cooking oil, it stands ready to be used any time of year. One variety, however, is especially well-suited to cold weather: piloncillo. Also known as panela, it’s ...

De aspecto firme y oscuro, el piloncillo es el edulcorante más saludable, pues su elaboración no pasa por refinamientos ni químicos, dotándolo de nutrientes como el manganeso, potasio, zinc o ...