Why Brown Sugar Is Better Than White Sugar For Texture, Taste & Health

Brown sugar and white sugar both come from sugarcane, but they behave very differently in cooking and baking. Brown sugar retains molasses, either naturally or by being added back, which changes its moisture level, flavour, and how it interacts with heat. This affects everything from cookie texture to sauce consistency. While both remain sugars and should be used mindfully, brown sugar is often chosen when softness, depth, and colour matter in a dish.