How we tested
Nothing's hard about slicing apples—unless you want identical pieces for even cooking, as we did in our Apple Upside-Down Cake. We tested four apple slicers that promised to remove the core and seeds and cut the fruit into uniform wedges in one fell swoop, choosing models that produce 12 or 16 slices from each apple (better for baking than standard eight-piece slicers). Only one model was sharp enough to easily push through even hard Granny Smiths without producing jagged edges. Its secret: a sharp, serrated 1-inch corer that bit through apple skin and didn’t get stuck in the core.