Our post earlier this week on bigger, yet tasteless, strawberries really struck a chord. Here's one more reason to think about switching our shopping habits: organic fruits and vegetables just taste better. It's not opinion; it's science. Just ask food scientist Harold McGee. More

There's nothing that pairs better with a scoop of ice cream than a slice of fruity pie or bowl of fresh, seasonal crumble. Today I bring you the first signs of summer; a downright plucky combo of just-cooked apricots and strawberries, playing host to a golden, almond cookie-enriched topping. More

For me, an ice cream sundae just isn't complete unless there's a cherry on top. Since the ingredients in a jar of typical maraschino cherries leave something to be desired, here's a great way to make your own. They might not be stop sign red, but what they lack in color they make up for it with a boozy punch. Ka-pow! More

Sorbet is an all-season treat, but my love for it really doesn't hit its peak until the languid months of mid-summer, when ice cream starts to feel a bit too rich, too heavy for my torpid existence. I need something light, cool, and juicy, and sorbet is exactly it. However, this makes it a lovely treat for late spring, too. Here are a few favorite sorbet recipes from our archives, along with a few other special non-dairy frozen treats. (Sweet wine slushies, anyone?) More

Bet you can't eat just one! Plunk a bowl of cherries down on the coffee table and they'll be gone by dinner time, guaranteed. Cherries are still a super-seasonal fruit that you can really only find in that small window between late-spring and high-summer. What are you making with cherries this year? More

Q: Since I've been trying to get more serious about cooking, I have stayed away from recipes calling for any citrus zest. I find it to be very wasteful to buy a whole fruit just for a bit of zest. Do you have any suggestions on what to do with the rest of the fruit, or alternatives/substitutions for zest?

Sent by Quique More

Canning isn't the only way to preserve seasonal fruits and vegetables. Spring favorites like strawberries, peas, and rhubarb may be frozen, dried, made into vinegar, and more. Read on for tips and share your own ideas in the comments. More

Foraging 15 pounds of loquats can inspire a person to come up with all sorts of new dishes and drinks – some successful, others not so much. But this loquat bourbon smash? It's a keeper. More

I am a visual learner. Never is this more clear to me than when I thumb through a cookbook like Ripe by Cheryl Sternman Rule with its incredible food photographs by Paulette Phlipot.

The fruits and vegetables practically jump off of the pages in 3D, and my brain understands their curves, colors, and yes, ripeness in a way that description alone could not accomplish. It's enough to make a gal hungry. More

At the farmers' market last week, we overheard someone complain rather sharply that a vendor was selling "unripe plums." By the time we turned around he was gone, doomed to miss out on the true delicacy of sour plums. While it is true that these cherry-sized fruits are unripe, in the case of green plums that's not necessarily a bad thing. More