Choose apple cider based on its intended use and preferred flavor. For drinking, look for cider made from freshly pressed apples with a balance of sweetness and tartness. Local orchards and farmers markets often offer seasonal cider made from a blend of apple varieties. Check the label to distinguish fresh, nonalcoholic apple cider from fermented hard cider and apple juice. Refrigerated, unpasteurized cider may have a shorter shelf life and should be handled carefully. Pasteurized cider is a convenient option for longer storage and reduced food safety risk. For cooking, choose a cider with a pronounced apple flavor and enough acidity to balance savory or sweet ingredients. Avoid products with added spices or sweeteners if you want greater control over the flavor of your recipe.