Sugar in the Raw is the brand name for turbinado sugar, which gets its name from the processing it undergoes—yes processing; don’t let the “raw” in the name fool you. This sugar is made by drying juice from sugar canes and spinning it at high speeds (hence “turbinado”) until crystals form. The brown tint comes from trace amounts of molasses. The difference in processing between turbinado sugar and regular table sugar yield negligible nutritional differences, and it should be used in moderation.
Best used: “These sugars will add more complex flavor to your desserts,” Kadey says. “And while the larger-sized crystals can add a nice crunch when sprinkled on top of cookies and muffins, grind the sugar to a finer consistency if you’re adding it to batter.” Try it in pie crusts, muffins, cookies, cakes, sweet breads, crisps, and barbecue sauces.