To bake or not to bake?

September 12, 2007

The world of apples is supposedly divided cleanly in two: cookers and eaters. But does that mean you can't eat a cooker? Or cook an eater? And what makes a "cooking" apple anyway?

Generally, the apples that cook or bake best are those that are notably tart (because you're going to add sugar anyway) and that hold together through cooking.

In my experience, the best apples for cooking are Granny Smith, Golden Delicious and Jonathan. But I've also had good luck with Gala, Braeburn, Pink Lady and Fuji. As for the older varieties, there are so many, you're best off asking the farmer.

-- Russ Parsons

Sarah Palin: Controversy in the wink of an eye

When she winked during the vice presidential debate, political analysts and the Internet became abuzz. Photos

Kitchen gadgets: worth it or not?

When it comes to ingredients and tools that beckon to the enthusiastic cook, what's really worth your hard-earned cash? Discuss

Save over 50% off the newsstand price. Click here to subscribe to The Times.

Email
|
Print
|
Text
|
RSS

Most Viewed

Most E-mailed

Health Headlines

1.	John McCain, Barack Obama on healthcare
2.	Companies urged to avoid using bisphenol A in baby bottles
3.	Do food dyes affect kids' behavior?
4.	Track your workout in a diary, trainers recommend
5.	Exercise needn't make you sick, but listen to your body

Late night politics: A crazy week in review

Dave, "SNL," Jay, Colbert, Conan and more summarize current events.