With over 20 varieties of apples in the shop right now I thought I'd do a little bit of an analysis on their flavors and cooking properties to hopefully help you make your choices easier.
I'm going to divide the flavors into sweet, sweet-tart (more sweet, with a hint of tart), tart-sweet (more tart, with a hint of sweet), and tart.
Sweet: Gala, Honeycrisp, Honeygold, Snow, Snoww Sweet
Sweet-Tart: Bella, McIntosh, Shizuka, Smokehouse, Spartan
Tart-Sweet: Arlet, Cortland, Empire, Jonathan, JUMBO, Macoun, Melrose
Tart: Crimson Crisp, Haralson, NW Greening, Regent
Now - let's look at baking - does the apple keep it's shape, cook down or do something in the middle?
Keep it's Shape: Arlet, Cortland, Honeycrisp, smokehouse, shizuka, jumbo, NW Greening, honeygold, haralson
Cook Down: McIntosh, Crimson Crisp, Jonathan, empire, macoun, snow
Somewhere in Between: Bella, Snow sweet, spartan, hazen, regent, gala
And a few other random things the apples are known for in case you were wondering.
Popular for making Cider: Arlet, Smokehouse, empire
Great for Drying: Cortland, Honeycrisp, shizuka, empire, NW Greening
Slow to brown when cut: Cortland, shizuka,
I hope this little summary helps a bit!