Sugar is a carbohydrate that occurs naturally in every fruit and vegetable in the plant kingdom. In the U.S. most dry sugar comes from sugar cane; in Europe from sugar beets. The taste and intensity is indistinguishable between the two.

The characteristic taste in all sugars comes from crystalline components that vary in type and intensity of sweetness. In packaging, any ingredient that ends "ose" or "tol" is a form of sugar. The source of sweetness in the white or brown sugar you buy at the store is sucrose, a combination of two simpler sugars - glucose and fructose. The very high fructose content in honey accounts for its characteristic intense sweetness. Other sugars include lactose (milk sugar) and maltose (malt sugar).

Regardless of type, all sugar has 50 calories/tablespoon.

Most of the sugar you'll cook with is sucrose. Beet and cane sugars are largely interchangeable in cooking, though some bakers insist that beet sugar can be unpredictable and shouldn't be used in baked goods.

Here are the most common types of dry sugar:

Granulated Sugar is the category for totally refined dry sugar with all residues, including molasses, removed. It comes in a variety of crystal sizes:

Fine Crystals:

• Regular sugar is considered a fine crystal, but there are finer sizes.
• Fruit and Baker sugars are two smaller crystal sizes; largely available to commercial companies.
• Superfine or Caster sugar (as it is called in England) is a very fine crystal used in drinks, sugar syrups or to make meringues. If you can't find it, grind regular sugar in a blender or food processor.
• Confectioners or Icing sugar (again as it is called in England) is sugar crushed to a powder with a little cornstarch mixed in it to prevent lumping, (though you should still sift before using).

Larger Crystals:

• Coarse sugar has a larger crystal than regular sugar - it is most often used in candy.
• Sanding sugar is the sugar, sometimes colored, that you find sprinkled and sparkling on top of baked goods. Due to its large crystals, sanding sugar won't dissolve in heat so it can be applied before baking.
• Pearl sugar is a form of sanding sugar, with irregular crystals.

Brown Sugars:

Conventional:

• Light Brown or Dark Brown sugar, as found in the grocery store, is totally refined granulated sugar which has some molasses added back. Due to this added liquid, it's not crystalline, which is why you pack it down to measure. You can make your own brown sugars by combining one cup of regular sugar and one tablespoon molasses for light brown; two tablespoons for dark brown.
• Brownulated sugar is the same sugar, but recrystallized. Brownulated sugar is used for sprinkling, not for baking.

Raw:

There are a number of brown sugars packaged as Raw sugar. No sugar is actually raw as too much bacteria and foreign matter would remain. With these sugars, however, only some of the molasses is removed, so the sugar is technically less refined. There is minimal nutrient difference with these and regular brown sugars.

• Muscovado or Barbados Sugar has slightly coarse crystals and a very strong molasses flavor.
• Turbinado sugar - one brand is packaged under the name "Sugar in the Raw"; it has small crystals and a moderately strong molasses flavor.
• Demerara sugar has larger crystals and less molasses than turbinado. Due to its crystal size, it dissolves slowly and is often used in tea, coffee, or on top of cereals. It can also be used as a substitute for white sanding sugar.
• Sucanat is a brand name for an unrefined sugar, made from evaporated sugar cane juice. Due to its small crystal size, it can replace regular sugar easily in baking, although it will add a molasses flavor.

Specialty Sugars: These specialty sugars are occasionally available:

• Polincillo is Mexican sugar, pressed into cones, with a very strong molasses flavor. You scrape off what you need. This sugar is used to make authentic Mexican hot chocolate.
• Maple sugar is maple sap boiled until almost dry. It is almost twice as sweet as regular sugar, and is usually formed into candy.
• Jaggery is made either from palm dates or sugar cane juice. It has dark, coarse grains and is associated with Indian cooking.