Nothing says autumn quite like this sweet, tart, crunchy, juicy fruit. While they are commonly eaten out of hand, most apples are great for cooking, too. And few fruits are this versatile: Apples work in all-American or French dishes, and in kid-friendly or super-sophisticated treats as well as drinks. One traditional pairing is apples with pork. The fruit's sweetness complements the meat's savory side, resulting in classic dishes such as pork chops with apple sauce and sausage and apple stuffing. You've probably got apples in your kitchen right now—here's what to do with them.

For more on this fall favorite, see our visual guide to apples.

tips:

• Go for Firm and Shiny

When buying apples, choose those without any bruises or soft, mushy spots. They should be firm for their specific variety (a McIntosh will not be as firm as a Granny Smith). Look for fruit with shiny skin—dull skin hints at a lack of crispness and flavor.

• Refrigerate Apples

Apples quickly lose their crispness at room temperature. To keep apples in the fridge, place them in a perforated plastic bag in the crisper. Do not store bruised or cut apples since that will make the other stored apples spoil. To keep apples for an extended period of time, wrap each one in newspaper (don't use paper with colored ink) and then store in a dark, cool place like the cellar or the garage.

• Prevent Browning

If you're slicing apples and don't want the exposed pieces to turn brown, dunk the slices in a bowl of three parts water to one part lemon juice.

• Mix Sweet and Tart

When baking a pie, use a mix of sweet and tart apples to ensure a balanced flavor.

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