White sugar, also called granulated or table sugar, is refined, crystallized sucrose with the molasses removed, leaving a nearly pure, colorless sweetener. It differs from superfine (caster) sugar, which is simply ground finer for quicker dissolving, and from powdered (confectioners') sugar, which is pulverized to a fine dust and usually cut with a little cornstarch. In baking, it provides sweetness plus structure and browning in cakes, cookies, and pastries; in savory cooking, a small amount balances acidity in sauces and dressings and promotes caramelization when roasting or searing. It is also used in syrups, glazes, preserves, and to sweeten drinks.