Honey lends an appealing flavor to many recipes ranging from baked goods to main dishes. However, honey can be and is used in cooking for a great many other reasons. Topping the list of reasons to use honey in your recipes is honey's property of being hydroscopic, meaning it absorbs moisture from its surrounding environment. This yields a more moist baked good, as well as one that stays fresh longer on the store shelf, or in your cupboard.

Honey will not spoil so long as the moisture content is kept below 17%. In fact, in exploration of the Egyptian Tombs, honey was found in earthen vessels, unspoiled after centuries of storage.
Honey Tips:

• Replace up to one half of the granulated sugar called for in any recipe with honey. With a little experimenting, honey can replace all of the sugar in some recipes.
  
• Reduce the liquid called for in the recipe by 1/4 cup for each cup of honey used.
  
• Add 1/4 to 3/4 teaspoon baking soda for each cup of honey used in baking goods.
  
• Reduce oven temperature by 25° to prevent over-browning when honey is added.
• Store honey at room temperature, never refrigerate.
  
• Keep in a well sealed container. Honey can draw moisture (and dust!) from the air.
  
• If honey crystallizes, place the container in warm water and stir until the crystals dissolve (this can be done on the stove on the lowest setting). Another method is to microwave the honey in a microwave safe container, stirring every thirty seconds, until the honey dissolves. Be careful not to boil or scorch the honey. Or, just use the honey in granulated form. It's great in coffee or hot tea..... just stir it in.

Cooking with honey

Many honey fans replace the sugar in their diet with honey. Cooking with honey differs from cooking with sugar, though, so recipes will generally have to be adjusted accordingly. For example, honey is hygroscopic, which means it absorbs moisture. Replacing sugar with honey in your baking will therefore result in cakes that remain moist for longer. As honey tastes ‘sweeter’ than sugar does, the general advice is to use one quantity of honey to replace one-and-one-quarter quantities of sugar.

Nutritional Information :

This wonderfully rich golden liquid is the miraculous product of honey bees and a naturally delicious alternative to white sugar.
Other Benefits of Honey in a detail:

Easily digested: Because sugar molecules in honey can convert into other sugars (e.g. fructose to glucose), honey is easily digested by the most sensitive stomachs, despite its high acid content. It helps kidneys and intestines to function better.

Good source of antioxidants: It plays a big role in the prevention of cancer as well as heart disease.

Has a low calorie level: Another quality of honey is that, when it is compared with the same amount of sugar, it gives 40% less calories to the body. Although it gives great energy to the body, it does not add weight.

Rapidly diffuses through the blood: When accompanied by mild water, honey diffuses into the bloodstream in 7 minutes. Its free sugar molecules make the brain function better since the brain is the largest consumer of sugar, thus, reduces fatigue.

Supports blood formation: Honey provides an important part of the energy needed by the body for blood formation. In addition, it helps in cleansing the blood. It has some positive effects in regulating and facilitating blood circulation. It also functions as a protection against capillary problems and arteriosclerosis.

Does not accommodate bacteria: This bactericide (bacteria-killing) property of honey is named "the inhibition effect". Experiments conducted on honey show that its bactericide properties increase twofold when diluted with water. It is very interesting to note that newly born bees in the colony are nourished with diluted honey by the bees responsible for their supervision - as if they know this feature of the honey.