maple syrup

Maple syrup earns its place in the pantry year-round, but it really comes into its own in fall and winter, when its deep, earthy sweetness belongs on everything from a bowl of spiced overnight oats to a pan of granola fresh from the oven.

It also does real work outside the breakfast lane: mixed with mustard and brushed onto chicken as a glaze that caramelizes on the grill, stirred into whipped cream with a splash of bourbon, or slow-cooked into an apple butter that makes a strong case for keeping a jar on the counter indefinitely.

This is the pantry ingredient that improves more dishes than you’d expect.