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Fall has arrived and I couldn't be happier. I love getting up early and feeling the slight chill that I know will dissipate as the day wears on, and I am especially ready to start enjoying my favorite flavor of the fall season—fresh apple cider.

Apple cider historically referred to a mildly alcoholic beverage produced when apples were ground and pressed and the resulting liquid was allowed to ferment. Nowadays, fermented apple cider is called hard cider, at least in the U.S., while "apple cider" refers to the unfermented and unfiltered liquid left over after pressing apples. Cider retains a small amount of apple pulp, which lends it a rosy brown color resulting from the oxidation (browning) of the apple pulp.

Cider has a more complex flavor and is more nutritious than apple juice, which is filtered to remove all traces of apple pulp, because it contains higher amounts of polyphenols, natural antioxidants that protect us from cancer. A recent study comparing apple cider to apple juice shows that apple cider's higher pectin content may have a greater protective effect against colon cancer.

The apples used for apple cider and hard cider production are different varieties than those you eat. Cider apples tend to be juicier and generally have a have higher tannin content, which lends a more astringent flavor. While hard cider is often made from a single varietal, most apple cider is made from a mixture of different apples to balance the sweet and tart notes of the apples.

Look for unpasteurized ciders—unless you’re pregnant, have small children or have a compromised immune system. Pasteurization increases the drink’s shelf life and kills bacteria (making it a far safer drink for those listed above), but it destroys enzymes and inhibits oxidation, resulting in a less distinct flavor. Cider that will be used for cooking will almost always be heated about 160 degrees F, so using unpasteurized cider for cooking is of less concern. Just store and refrigerate it properly and use it before the end of its shelf life.

Cider is great to cook with and can serve as a substitute for stock or water in a variety of recipes, adding sweetness and a taste of fall to your favorite recipes. Or reduce it— simmer until it has decreased in volume by three-quarters—and drizzle over plain yogurt as a delicious dessert."