The holidays are just around the corner, meaning it’s officially pie season. Now is the perfect time to learn the what, why and how of this crowd-pleasing dessert. We spoke with Cheryl Perry, a professional baker and author of the cookbook " For the Love of Pie: Sweet and Savory Recipes," to get her pro pie tips.

Few things are as evocative of fall as the pumpkin. At its most basic, it’s pumpkin spice latte season. For many kids, pumpkins carved into jack-o'-lanterns are a sign that Halloween – and the candy that it brings – is right around the corner. And as we near Thanksgiving, pumpkins baked into a pie are often a polarizing dessert at the end of a day filled with family and friends, food and fun.

Most food folks — and especially those who favor fall flavors — are either team pumpkin or team apple.

Today, there are various types of “pasta” on the market to accommodate people with allergies or intolerances, as well as vegans, vegetarians or those who are simply looking for healthy alternatives.

Almost two years ago — after nearly 15 years of working in technology and telecommunications firms — I was offered a role at a cooking school. As I weighed the decision and discussed with friends, all of them responded the same way: why are you even debating this? This is perfect for you!