All of the most common varieties of sugar, including brown sugar, are derived from refining the juice extracted from sugar cane or sugar beets.

Granulated sugar, chemically designated "sucrose," is produced by sending sugar cane juice or sugar beet juice through a centrifuge to separate molasses from the sugar crystals. The resulting sugar crystals are rinsed and dried. The end product—which is bright white, dry, and free-flowing—is the same regardless of its plant source.

All-purpose granulated sugar is the most commonly used sugar—for everything from sweetening coffee to being mixed into cake and cookie batters. Its flavor is pure sweetness, with no other taste.

Superfine granulated sugar (called caster sugar in Britain) is more finely ground granulated sugar, often employed in applications where it’s important for the sugar to dissolve quickly (such as in meringues, angel food cakes, or iced tea).

Brown sugar is either partially refined sugar with traces of molasses remaining or refined white sugar to which molasses has been added. (Molasses itself is a by-product of the sugar-refining process. It’s separated from the juices, which are crystallized into sugar.

Molasses gives these varieties their unique flavors and textures.) Light brown sugar (often called just "brown sugar") possesses a subtle caramel taste, while dark brown sugar has more molasses and thus a fuller, more robust molasses flavor. Light and dark brown sugar can be employed ¬interchangeably in recipes, but the final product will taste more subtle or more assertive depending on which you use. Brown sugar is often used for cookies or for savory applications (such as barbecue sauce or rubs) where a richer taste is desired; it’s also great for sweetening coffee.

Powdered sugar, also known as confectioners’ sugar, is granulated sugar ground to a fine powder with an anticaking agent such as cornstarch added. The "X" designation on powdered sugar products denotes how finely the sugar has been ground–the more Xs, the finer (10X is the finest); they can be used interchangeably in recipes. Because it is quick to dissolve, it’s often used for uncooked cake frostings. It’s also a pretty decoration when dusted over cookies or cakes.

Turbinado sugar is a dry, pourable sugar (as opposed to many brown-colored sugars, which are moist) that has been only partially refined and steam cleaned. Blond in color and made up of large, coarse crystals, it has subtler molasses flavor than brown sugar. It derives its name from the part of the sugar-making process where raw cane is spun in a turbine. It is often sprinkled atop cakes, cookies, and other baked goods to add crunch.

Featured Sugar Recipes
Bittersweet Brownies
Caramel Layer Cake
Vietnamese Caramelized Pork and Rice Noodle Salad
Brown Sugar-Pecan Shortbread
Whole Wheat Cinnamon Rolls
Grilled Peaches with Amaretto-Pecan Caramel Sauce
Bacon and Brown Sugar-Braised Collard Greens