Using a combination of sugar and another liquid sweeteners would be a great way to experiment with subtle flavor and textural differences, while still ensuring your final result is similar to what you know and love. (This might work especially way in recipes like creamed cakes, where a bit of granular sugar helps create the fluffy foundation.) You'll likely notice similar differences in appearance as what's shown here — greater browning, more spread in cookies, tiny pin holes, and a softer texture — but to a lesser degree than if you made a 100% swap. Still follow the same general rules presented here; reduce the liquid by about 1 tablespoon per 1/4 cup or add 1 tablespoon of extra flour. Happy baking, Tao! Kye@KAF

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