The phrase points to the broad spectrum of apples specifically suited for culinary applications, as documented and discussed within The New York Times. This encompasses apples whose qualitiestexture, acidity, sugar contentlend themselves favorably to baking, sauces, and other cooked preparations. A prime illustration is the Granny Smith, appreciated for its tartness and ability to retain structure during baking.
The significance of this categorization resides in optimizing flavor and texture outcomes in cooking. Selection based on intended use impacts the success of a recipe. Historically, different apple cultivars were developed and maintained precisely for specific cooking functions, reflecting regional preferences and agricultural practices. The Times‘s coverage often highlights the cultural and culinary heritage associated with these distinct apple types.
