Cinnamon and nutmeg, along with pumpkin, seem to be synonymous with this time of year. Nutmeg adds a warm, nutty flavor to creamy dishes and I even add a pinch or two to spice cakes and apple pies. The only problem is that nutmeg loses it flavor very quickly. The solution? Skip the pre-ground stuff and buy whole instead; just rub the seed along a fine grater, then measure out the powder. Store the grated seed in the jar it came in, in a cool, dark place and it should keep for up to a year.