Apples - what kinds to use for which effect

The Cook's Thesaurus is such a wonderful website. I'd always been at a loss to know what kind of apples do what when they're cooked. What apples make the best sauce? Which ones keep their shape when baked, etc. Well I need wonder no longer. Now I know which apples to use no matter what the recipe. The following is the entry, but following this bit is a detailed explanation of all sorts of kinds of apples and how to use them, by specific type.


Equivalents    Three medium apples weigh about one pound.  One medium apple yields about one cup of slices.   
Substitutes for apples  

• Asian pear OR 
• pear OR 
• quince (A good choice for baking.  It's pleasantly tart, and the fruit holds its shape very well.) OR 
• chayote squash (This makes a terrific "apple" pie.)  

Varieties     Softer apples are best for applesauce, while firmer apples are best for baking and making pies.  You can increase the sweetness or acidity of the product by adding sugar or a few drops of lemon juice to the recipe.
Best for eating out of hand:   Gala, Fuji, Mutsu, Jonathan, Cameo, Golden Delicious, Cortland, Empire, Red Delicious, McIntosh, Braeburn, Winesap, Pink Lady, Sundowner
Best for pies:  Northern Spy, Golden Delicious, Rhode Island Greening, Pippin, Granny Smith, Pink Lady, Gravenstein, Boskoop
Best for applesauce:   Pippin, Rhode Island Greening, McIntosh, Elstar, Cortland, Fuji, Gala, Gravenstein
Best for baking:   Rome, Jonagold, Granny Smith, Pippin, Gala, Braeburn, Northern Spy, Gravenstein, Rhode Island Greening, York Imperial, Cortland, Winesap
Best for making salads:  Cortland, Golden Delicious, Empire, Gala, Red Delicious, Fuji, Winesap, Criterion, Pink Lady