It would be nice to have some sort of explanation telling us what each different "types" of honey is good for and what the differences are exactly. Wildflowers, orange blossom - honestly, what's the difference? The orange blossom tastes orange-y? And that's better for desserts and maybe not so much for pancakes? Maybe the pancakes taste better flowery instead of orange-y? Oy, where's Honey 101 whenever I need one?!
[We've moved this discussion from the thread at http://www.chowhound.com/topics/44331... -- THE CHOWHOUND TEAM ]