Brown and white sugar are two common types of sweeteners used in cooking and baking. White sugar, also known as granulated sugar, is made from crystallized sucrose extracted from sugar cane or sugar beets. It has a uniform, fine texture and is typically used in a wide range of recipes, from beverages to desserts.

On the other hand, brown sugar is a combination of white sugar and molasses, which gives it its characteristic brown color and slightly caramel-like flavor. It can be found in both light and dark varieties, depending on the amount of molasses added. Brown sugar tends to be more moist and clumpy compared to white sugar due to the presence of molasses.

Both sugars can be used interchangeably in most recipes, but brown sugar adds a deeper flavor and moisture to baked goods like cookies, cakes, and muffins. White sugar is often preferred in recipes where a neutral sweetness is desired, such as in certain beverages or frostings. Overall, both sugars are essential ingredients in the kitchen, each offering its own unique qualities to dishes and desserts.