Go ahead and substitute honey for sugar in a salad dressing or marinade in equal quantities or to taste. However, do not attempt to substitute honey for sugar in a bakery item. Refined sugar is stable and reacts consistently when used in baked goods; honey varies in its chemical makeup depending on where it has been derived from. It is also very acidic so it will not react equally with sugar in a recipe that contains leaveners like baking powder or baking soda.
 
If you love the taste of honey, there are many great recipes that are developed specifically for using honey as a sweetener. You might want to try our Orange Honey Chiffon Cake or Chocolate Fig Honey Cake.
 
Hope that helps,
Christine