Syrup is a thick, sweet liquid made by concentrating the sugars from a plant source, usually by boiling down sap, juice, or a sugar solution. Maple syrup, made from sugar maple sap, is one of the best known; Indigenous peoples of northeastern North America developed maple sugaring long before European contact, and Canada and the northeastern US remain the primary producers today. Other common syrups come from sugarcane, corn, agave, dates, and pomegranate.
In the kitchen, syrups sweeten drinks, baked goods, and desserts: maple syrup on pancakes and waffles, molasses and sorghum in gingerbread and barbecue sauce. Their viscosity also helps bind ingredients and create glazes and marinades, and they're widely used in Asian stir-fries and dipping sauces.
Flavor varies by source, from the delicate floral notes of honey to the robust, caramelized notes of molasses; date syrup pairs well with Middle Eastern dishes, and pomegranate molasses complements Mediterranean and Persian cooking.