You've Been Cutting An Apple Wrong Your Entire Life

There's a faster way, and it wastes almost nothing.

Slicing around the core the long way leaves a chunky waste column and a fiddly job.

Instead, stand the apple up and cut down just past the core on all four flat sides. You get four clean, coreless pieces in seconds.

The core stays as a neat central block you toss, and there's barely any usable flesh left behind.

Rub the cut faces with a little lemon juice if you're not eating right away. The acid slows the browning and keeps them looking fresh.