With thousands of apple varieties, how do you choose when a recipe calls for 'cooking apples' or 'baking apples'? Here are 12 suggestions to give your recipe just the right flavor.
This tart-and-spicy apple's very thick skin makes it good for storing, and the white flesh doesn't cook down during baking. Try this apple not only in pies but also in salads, cider, applesauce and wine-and-cheese treats.
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