To prevent honey from sticking to your measuring cup or spoon, coat utensils with cooking spray or dip it in oil before measuring.
When baking, replace no more than half the amount of sugar called for in the recipe. For every cup of honey added to a recipe, it is recommended to add 1/2 teaspoon baking soda to the dry ingredients if the recipe has no baking soda, baking powder or other acidic ingredient such as citrus, yogurt or sour cream. The oven temperature will also need to be lowered by 25° to prevent overbrowning.
For general cooking, substitute one cup of honey for every 1 1/4 cups of sugar called for in a recipe. Depending on the recipe, you may also need to adjust the amount of added liquid downward. For every tablespoon of honey substituted, reduce the liquid by approximately 3/4 teaspoon.
When stored properly, honey has a very long shelf life. To keep honey fresher longer, store it in an airtight container at room temperature in a dark, dry place to prevent crystallization. If the honey does crystallize, put the container in a pan of hot water until the crystals dissolve. Crystallized honey can also be microwaved for a few seconds or until it liquefies.
Honey is also an excellent emulsifier when used to sweeten vinaigrettes or other salad dressings.