Shop & Store

Get the most out of your fall produce with our shop and store tips.

Pears

Pears sold at the grocery store are often hard because they ripen after they're picked off the tree from the inside out. To select a ripe pear, press near the stem with your thumb; if it gives in, it's ready to eat.

When shopping for the perfect pear, note that they vary in sweetness. Bosc pears are the least sweet and have a crisp bite. Both red and green Anjou pears are sweet and juicy. Bartlett pears are the sweetest variety.

It's best to store your pears at room temperature. If they are put in the fridge, they will not ripen.

Brussels Sprouts

When shopping for Brussels sprouts, look for ones that are firm and compact with vivid green leaves. Try to avoid spouts that are soft or have wilted, yellow leaves. Brussels sold on the stalk will keep slightly longer than those sold loose in a container or pre-shredded.

To store Brussels sprouts, keep them unwashed and untrimmed inside the vegetable compartment of the refrigerator for 7 to 10 days.

Acorn Squash

Acorn squash should feel heavy and have no soft spots or cracks on their surface when you buy them. The squash should have a deep, rich color and a little bit of orange, signifying that it is ripe. Make sure the stem is attached to prevent moisture loss.

Acorn squash can be stored in a cool dark place for up to a month. Once you've cooked the squash, it can be stored in the refrigerator or freezer.

Tip: Cut acorn squash with your sharpest knife between the ridges.

Keep Reading

Next Up

Dollar Store Decor

The hosts show you how to create useful and beautiful décor using items from the dollar store.

"Shop It, Don't Chop It" Spicy Chicken Stir-Fry

Navigating weeknight meals can be a challenge. First, you have to shop, then you have to chop--and then there's the cooking. The good news is that The Kitchen has eliminated a few steps by selecting the best pre-chopped and ready-made supermarket ingredients. We've also combined these timesavers to make a delicious Spicy Chicken Stir-Fry.

How to Upgrade Store-Bought Barbecue Sauce

Learn how to transform everyday barbecue sauce so that it has the flavors you're craving.

Fuss-Free Pumpkins

We're showing you carve-free ways to decorate your pumpkins for the fall!

Bloom School: Mother's Day Flowers

On Mother's Day, Americans spend BILLIONS--with a "B"--of dollars on flowers each year. The Kitchen has come up with 3 beautiful DIY flower techniques that are perfectly pleasing for every mom and will cost you less than pricey bouquets.

How to Make a Matcha Mask

Learn to make a matcha mask, a spa product featured on The Kitchen.

Kid Crafts

The Kitchen has 2 fun crafts your kids will love.

Where to Start and What to Make: The Kitchen's Guide to Culinary Basics

Hear from The Kitchen co-hosts as they share their takes on how to learn to conquer your kitchen and master the most-basic recipes.

3 Ways to Use Frozen Ravioli

Learn The Kitchen co-hosts' three ideas for putting frozen ravioli to work.

Outdoor Grilling in the Winter

In the winter, one of the things we miss the most is the flavor of the grill. Some of our loyal viewers just won't let a little snow stop them from that smoky goodness of the outdoor grill--and we want to help you make the most of it.

What's New

Latest Stories