Reviewer’s Note: In this video by ‘grocery school’ Sarah is talking about sugar and the different types of it the home cook can come across while buying sugar for you various recipe needs.  • Sugar that is popularly used is made from sugarcane or sugar beets. It is classified as fine or extra fine depending upon crystal size and not taste. • Fruit sugar crystals are finer than regular sugar making them ideal for adding to drinks, desserts, pudding and gelatin mixes. • Baker’s sugar is even finer than these former two. These sugar crystals are developed just for the baking industry and are used to sugar cookies, doughnuts and even cakes. • Super fine sugar crystals are however the finest sugar crystals that can be bought, making them ideal for mixing in drinks and adding in delicate meringues. • Powdered sugar is just ordinary sugar that has been powdered and occasionally mixed with a little cornstarch to keep it from caking. It is the sugar of choice to be used for whipping cream or icing for a firm result. • Coarse sugar and sanding sugar are both large crystal sugars that can take more heat and thus retain their sparkle and texture even after baking. • Brown sugar is made from molasses and the higher molasses content determine the deeper color of the sugar. It is a little stickier than white sugar. Turbanado sugar is the crystallized cousins of the grainy brown sugar and has a light golden color. • Light and dark brown sugar both have molasses in them but light brown sugar has a light and more delicate taste than dark brown sugar. Sugar substitutes or sweeteners like aspartame and saccharin are also available in the market for those who are too calorie conscious and diabetics. However they can also trigger allergies and other side effects and so it is always advisable to be careful while using these. Find out about sugar, brown sugar, and sugar substitutes on this lesson of Grocery Sch...