An orange tide recently washed into supermarkets. Fresh pumpkins flank the doors, spill out of produce bins, and stand in formation along the aisles, waiting to be taken home and carved--or cooked.

Yes, this bounty is good for more than just jack-o'-lanterns. And as for taste, fresh pumpkin adds a whole new depth of flavor to your recipes.

Pumpkin Tips
Select a pumpkin with tough skin. To test, apply gentle pressure with your fingernail. If you can make a mark, the pumpkin isn't ready for cooking.

The best varieties for cooking are milk, cheese, and sugar. You can cook a small "jack-o'-lantern" pumpkin, but it won't have as much flesh as a cooking pumpkin.

Never cook a pumpkin that's been carved. The cut flesh is ideal for bacteria growth.

Store fresh, cooked pumpkin in the refrigerator for about five days, or in the freezer for up to six months.

Canned pumpkin is fast, easy, and has all the nutrients of fresh, but doesn't compare when it comes to flavor.