【 Sell 】 Stevia

Stevia's intense sweetness may seem like a godsend, but I found it poses some real challenges for cooks. You can't simply replace all the sugar in a recipe with stevia because sugar does many things besides sweeten. It makes cakes moist and light. It adds crunch to cookies and crisps. Sugar also caramelizes as it cooks, so it gives baked goods a lovely golden brown hue, as well as a delicate aroma and flavor. Stevia, on the other hand, is used in such tiny amounts that it doesn't provide any bulk or volume to foods. It doesn't help baked goods rise, it doesn't add moisture or crunch, and it doesn't contribute to browning. Stevia also has a slight black licorice flavor and can be bitter if you use too much.