White sugar may not be all the rage on coffee-shop counters these days, but in the kitchen this is still granulated greatness.
Essentially the crystal form of the sucrose extracted from sugar beets or sugarcane, white sugar is often called 'refined' sugar today. And refined it is—to the extent that it behaves beautifully in the kitchen. It is a key ingredient in baked goods, but it also works wonderfully well at the bar: simple syrup, anyone? White sugar comes in several forms, so be sure to choose the right one for your recipe.
You may want regular sugar, powdered sugar, or superfine sugar. Each is best for its own applications. And, remember that sugar can create incredible delights: simply heat some in a pan over a low heat and it caramelizes, making it perfect as a topping, a glaze, or the base of a flan. So whether you're frosting a cake or dipping the rim of a Watermelon Bellini glass in coarse sugar, be sure that you're always going with the grain—or, the sugar granule, that is.