Eben, a chef in Lummi Bay, Washington, who blogs about food at UrbanMonique, is curious about the term caster sugar, which denotes sugar less fine than powdered sugar, but less coarse than the regular table variety. The name caster sugar derives from the fact that it’s typically sprinkled, or cast, from a small container with holes that accommodate the size of the grains. It’s also called baker’s sugar or castor sugar, although spelling it like the foul-tasting castor oil is merely a coincidence. This is part of a complete episode.