A lightly-spiced caramel to coat all of autumn's loveliest apples and pears.

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

What's the best apple? That's the important, autumnal question that we're answering this week. Childhood memories, honeycrisps, and explanation points loom large, although some of us (ahem, Amanda) would prefer no apples at all.

Which variety of apple do you like best for eating out of hand? Tell us in the comments!

Today's peek into Amanda's kids' lunch shows a decidedly sophisticated deconstructed salad of roasted chicken, arugula, and baby radishes with mustardy mayonnaise on the side. Cheese crackers provide similarly fancified crunch, and apples from the Hesser-Friend family CSA share are a perfect ending to a fall meal.

Merrill shares her favorite way to peel an apple. 

Every week our friends at Real Time Farms feature the top photos of farms, food artisans, and farmers markets shared on their site.

Now that apple season is in full swing, it's the ideal time for a u-pick excursion, like to the Dutch Farm Market and Orchard in South Haven, Michigan. Once you've found your spot, we can help you figure out which apple to choose, explain why you don't need to bring along a ladder, and get you started with ten perfect apple recipes for fall. Click here to see more, and then add a photo of your own - you might be featured here next week!

Turn this fall's apple harvest into a tart, crisp drinking vinegar.