After a large meal, eat some fresh pineapple. Pineapple contains the enzyme bromelain, which helps aid digestion and the feelings of overeating. But be sure to go for fresh — canned pineapple does not contain as much of the enzyme, which is destroyed in the canning process.

Waste not, want not, we always say. Save those cores and peels from fall apple pie-making and create a delicious apple scrap jelly. Get the recipe here!

Fresh apple cider is a delicious beverage but it also complements your favorite dishes. Try using it to moisten stuffing for turkey or chicken, or to baste baked apples. It can also be boiled into a syrupy glaze for cakes.

November 9th is National Scrapple Day. Learn the origins of this Pennsylvania-Dutch breakfast food that is so popular in the Mid-Atlantic regions, it even has its own festival!

This easy DIY method uses your leftover fall apple cores and peelings to make an authentic batch of nature's best natural remedy.

Cooks know lemon juice works well to keep apple slices from browning but did you know honey also does the job? Stir two tablespoons of natural, raw honey into one cup of water and soak your apple slices for 30 seconds. A compound in honey helps slow the oxidization process responsible for browning.

Read about this oddly-named, but common weather occurrence that can pack quite a punch!

To prevent spoilage, don’t wash apples until just before using.

Apples taste best during the autumn months, but you can appreciate a good apple almost any time of year! We hope these different kinds of apples inspire you to go out and discover a new favorite, whether you pick your own or buy from your local orchard or farm stand! There are hundreds to choose

Farmers' Almanac readers elected Apple Pie as America's Dessert. Now check out our top three winning recipes for this tasty pie.