Join our community of Solution Seekers!

An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.

  • Common Varieties:
    Red or White Wine Vinegar

    These light vinegars have a fruity tang that comes from wine grapes. Some specialty vinegars contain only a specific type of grape, such as Zinfandel. Drizzle wine vinegar over salads, add them to stews, or reduce them to make sauces.

     

    Balsamic Vinegar

    Any vinegar that’s made from wine and then aged can be called balsamic. Used in marinades, dressings, and fruit-based desserts, balsamic vinegar is generally darker, thicker, sweeter, and more complex than red or white wine vinegar. Highly prized Italian tradizionale (“traditional”) balsamics are aged for a minimum of 12 years in oak barrels. Syrupy, highly concentrated, and expensive, they are best reserved for undiluted uses; splash a few drops on vegetables or ice cream to appreciate their pure, intense flavor.

     

    Cider Vinegar

    Made from fermented apple juice, cider vinegar has a sweet-tart taste that’s comparatively mellow and has less of an acidic bite than other vinegars. It’s particularly good with pork and adds a fruity note to salad dressings, slaws, and meat marinades.

     

    Sherry Vinegar

    Sherry vinegar is derived from sherry, which has a strong dessert-wine flavor. Fine Spanish sherry vinegars (look for the name Jerez, the center of sherry production) are aged in oak barrels—sometimes for many decades—resulting in a dark, potent liquid that has a nutty, almost floral quality. Only a splash is needed to add a complex taste to salads, soups, blue cheeses, or sauces; it also makes a good marinade for meats.

     

    Champagne Vinegar

    One of the mildest vinegars, this is clear, light, crisp, and well suited for pairing with strawberries, dressing delicate salad greens, and making a mignonette sauce for oysters.

     

    Rice Vinegar

    Often used in Japanese and Chinese cuisine, rice vinegar (aka rice wine vinegar) is made from fermented rice. Light in color, it’s much sweeter, milder, and less acidic than other vinegars and pairs well with Asian dishes, like noodles with ginger.

     

    Distilled White Vinegar

    Fermented from pure distilled alcohol, this vinegar has a harsh, purely acidic taste with no hints of other taming flavors. Best for pickling or baking, it can also be used as an astringent to clean windows or remove odors from wooden cooking utensils or coffee pots. It keeps almost indefinitely at room temperature.

  • How to Store Vinegar
    Unopened, vinegar will keep for up to 2 years when kept in a cool, dark place. Once opened, it will last for at least 6 months.

    Melinda Page

What's your favorite vinegar recipe?

View Earlier Comments

what's in season

Fruits and vegetables at their peak right now.

   
  • Sweet corn
  • Fiddlehead Ferns
  • Tomatoes
  • Cherries
  • Watermelon
  • Zucchini
  • Peaches
  • Cucumber
  • Blueberries
  • Arugula
Advertisement
What's Fresh Near You

Find out what's in season in your area right now, then locate a farmers' market near you.

Computer desk
If you were just thinking about how you’d like more artisanal home goods a...
from The Nest Blog » house & home
An anti-cancer drug made by the U.S. biotech firm Celgene can re-activate hidde...
from FOXNews.com
Source: Justin Coit via Domaine Home When we spotted Jessica Alba's Beverly...
from POPSUGAR Home
Stella!!! Read more: Chrissy Teigen , Recipes , Beer , Stella...
from Tastepartner on The Huffington Post
...
from HuffPost Home - The Huffington Post
Creative families need creative spaces. For Autumn Sproles; her husband, Chri...
from Houzz