Some pumpkins are better for cooking than others. To help you choose the right one for whatever treat you have planned, we've asked experts for their best tips.

Several varieties of apples and pumpkins are in season and available at area farms and orchards, some of which allow you to pick your own.

Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary ...

Cinderella pumpkins can grow up to 35 pounds and have become a favorite for cooking. As Jessie-Sierra said, "firm-fleshed and with a mild, sweet flavor, these are beautiful for your next soup recipe." ...

According to Ott, there are just as many pumpkin names as there are varieties. "You have the Jack Be Little, you have the Dickerson, you have Cinderella," says Ott.

At the end of each row, the pumpkin varieties were identified by a small place card. “Solid Gold Farmore F1 Decorative, Carving” one such sign read.

Classic pumpkin varieties aren’t naturally sweet like a fruit. They’re savory, like a vegetable. And you don’t bite into it and eat it raw like an apple or toss it into a fruit salad.