When baking with honey, remember the following:
Reduce any liquid called for by 1/4 cup for each cup of honey used.
Add l/2 teaspoon baking soda for each cup of honey used.
Reduce oven temperature by 25° F to prevent over-browning.

Because of its high fructose content, honey has a higher sweetening power than sugar.
This means you can use less honey than sugar to achieve the desired sweetness.
When measuring honey, keep in mind that one 12-ounce jar of honey equals a standard measuring cup.
When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding the honey.
The honey will slide right out.

To retain honey's wonderfully luxuriant texture, always store it at room temperature; never in the refrigerator. If your honey becomes cloudy, don't worry. It's just crystallization, a natural process. Place your honey jar in warm water until the crystals disappear. If you're in a hurry, place it in a microwave-safe container and heat it in the microwave on HIGH for 2-3 minutes, stirring every 30 seconds. Remember, never boil or scorch honey.