The Washington Post: Why You Shouldn’t Fear a Little Sugar in Savory Cooking

Sugar is among the most talked-about ingredients we use in cooking, right up there with salt. Often, it’s downright contentious.

Over the years I have been publishing recipes, I’ve come to expect questions, comments and criticism about the amount of sugar, the type of sugar and even its very presence. That’s especially true any time a savory dish calls for sugar.

The reactions range from genuine curiosity — what purpose does it serve? — to hostility, along the lines of: “Why does sugar have to be in everything?!”

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