In a message dated 96-10-08 08:11:31 EDT, you write: << Cecile asks if various honey taste sweeter. We had a "honey" tasting at one our beekeeping assoc. meetings and were astounded at the various levels of "sweet" they all had. Laboratory tests might have shown that the sugar level or sweetness level was all the same but our tastebuds said differently. Try this at your next meeting, it's as much fun as a wine tasting and you can drive home afterwards safely. >> I don't mean to harp on this, but it really does affect one's cooking with honey. I used a different honey to make more fruit bread, and the last batch was awful. It has a nice honey flavor, but it didn't bake well at all. That's probably one reason why people have less desire to bake with it. It's not like you can modify one recipe once and have done.