The Planet Money peacock pie, in all its glory. Cameron Robert/NPR hide caption

toggle caption Cameron Robert/NPR

There are so many opportunities to screw up pumpkin pie. But done right, it can win friends and influence people. Meredith Rizzo/NPR hide caption

toggle caption Meredith Rizzo/NPR
Morgan McCloy/NPR

Preeti Mistry's biriyani-stuffed pumpkin. Courtesy of Preeti Mistry hide caption

toggle caption Courtesy of Preeti Mistry

Mama Stamberg's cranberry relish. Ariel Zambelich & Emily Bogle/NPR hide caption

toggle caption Ariel Zambelich & Emily Bogle/NPR

Kenji Lopez-Alt is managing culinary director of Serious Eats, author of the James Beard Award-nominated column "The Food Lab," and a columnist for Cooking Light. His first book is The Food Lab: Better Home Cooking Through Science. Robin Lubbock/WBUR hide caption

toggle caption Robin Lubbock/WBUR

Michael Solomonov describes Israeli-style hummus as "a marriage of chickpeas and tehina." Michael Persico/Houghton Mifflin Harcourt hide caption

toggle caption Michael Persico/Houghton Mifflin Harcourt

Former New York Times restaurant critic and Gourmet editor Ruth Reichl speaks in New York City in 2013. Neilson Barnard/Getty Images for The New York Times hide caption

toggle caption Neilson Barnard/Getty Images for The New York Times

Most fruits and vegetables — particularly after being cut — store better in an airtight container, Gunders says. And it's best to store them in see-through containers so we don't forget about them. USDA hide caption

toggle caption USDA

NPR thanks our sponsors

Become an NPR sponsor