When selecting apples, their purpose in your kitchen matters tremendously. For eating raw, reach for crisp, sweet-tart varieties like Honeycrisp, Gala, or Fuji—these offer satisfying crunch and balanced flavor that shines without cooking.

For baking whole apples or pies, Granny Smith remains the gold standard with its tartness and structure that withstands heat. Braeburn and Jonagold also excel, maintaining their shape while developing deeper flavors.

For applesauce and stewing, softer varieties like McIntosh, Cortland, and Golden Delicious break down beautifully, creating smooth, flavorful purées without added sugar. Pink Lady offers versatility, performing admirably in most preparations.

Remember: firmer apples resist collapsing when heated, while softer varieties quickly transform into velvety textures—choose accordingly for your perfect dish.