Apples

Store at room temperature for a week or refrigerate for up to a month. Keep away from other produce as apples emit ethylene gas that speeds ripening. Freezing raw apples works for cooked applications but changes texture; slice and toss with lemon juice before freezing.

Good source of vitamin C and dietary fiber, particularly pectin in the skin

Prevent browning by tossing cut apples with lemon juice, lime juice, or a bit of salt water

Tart varieties like Granny Smith hold their shape best for baking pies and tarts

Sweeter varieties like Gala, Fuji, or Honeycrisp are ideal for eating fresh or quick-cooking sauces

Leave the peel on for maximum fiber and nutrients when texture allows

Mix apple varieties in pies for more complex flavor and better texture

Cinnamon, nutmeg, and warm baking spices

Caramel, brown sugar, maple syrup

Sharp cheddar cheese, brie, goat cheese

Pork, chicken, duck

Walnuts, pecans, almonds

Vanilla, lemon, ginger

Using only sweet apples in pies, which can become mushy and one-dimensional; blend tart and sweet varieties

Not accounting for water content when baking; some varieties release more liquid than others

Cutting apples too far in advance without acid, leading to unappetizing browning