The Apple to Apple project (as it has been called) was conducted to determine which of the many apple varieties that are available today are best for eating and culinary uses. This information would not only be useful to consumers, but would also be of value to growers contemplating the planting of new organic or sustainable farm orchards. The project evaluated over 40 apple varieties for use in eating out of hand, baking, juicing, drying and for fresh slice uses. The project recommended the best ten apples for each specific use as well as recommending 14 varieties for planting in new orchards that could provide season long apple supply that would address all of the eating and culinary uses evaluated. Many of the varieties recommended either are new or heirloom varieties having significant resistance to apple diseases. We believe this is one of the most complete apple evaluations conducted in recent years.