Cherries

Store fresh cherries in a perforated bag in the fridge. They're best eaten within a few days. Pit before freezing if desired. Keep stems intact until use to extend freshness.

Choose firm cherries with glossy skin and no soft spots.

A cherry pitter makes removing pits quick and clean—worth the small investment if you cook with them often.

Tart cherries (like Morello) are better for baking and cooking; sweet varieties (like Bing) are best eaten fresh.

Frozen cherries work well in pies, compotes, and smoothies when fresh aren't available.

Chocolate (especially dark chocolate)

Almonds and other stone fruit nuts

Vanilla, almond extract

Lemon and other citrus

Cinnamon and warm spices

Cream and whipped cream

Pork and duck

Washing cherries and leaving them wet before storage—pat them dry to prevent mold.

Buying soft or bruised cherries; they won't ripen further and will spoil quickly.

Forgetting to pit before eating—the pit is hard and bitter.