It bothers me that they implied white sugar is more flavorful than brown sugar. The reason white sugar tends to be preferred is actually because it is less flavorful and doesn't add anything other than sweetness. White sugar is processed from brown sugar by removing all the components that actually give the sugar a flavor other than "sweet." Somewhat ironically for the process, the removed portion is often sweeter than the resulting white sugar on top of having a much more dense flavor than the original brown sugar.