I like them plain and cold, cut into wedges with any hard core material cut away. My favorites are Honeycrisp and Pink Lady (they are easy to find and they also seem to keep longer than others and stay crisp). I don't buy other varieties anymore unless I happen to see a local stash of something new that I've never heard of and want to try. But I love Granny Smith apples for baking and for cheese fondue and for the occasional caramel apple