Try it in tea or whiskey for soothing sore throats. Honey's sweeter than white sugar, so you can use less of it for sweetening baked goods and desserts, or for kissing any dish with a little nectar-sweet goodness. Honey in Everything Honey comes in many varieties, so it's no wonder that honey works well with so many foods. Honey can be mild or spicy, fruity, herb-y, or woodsy, depending on which plants the bees lit upon while making the honey. Buckwheat honey has a bold, musky flavor.
Honey can also come infused with the flavors of herbs such as rosemary, thyme or sage.
With so much flavor in honey, only a little bit can add a special touch to a piece of toast or a biscuit, a bowl of oatmeal, or a dish of yogurt or fruit. Honey can also lend great flavor to cake frosting, salad dressings, custards, marinades, barbecue sauces and glazes for roasted meats. Herbal honeys are especially nice for glazing meats. The darker the color, the stronger the flavor. Honey can contain trace amounts of botulism spores.