Champagne vinegar is a rare inclusion in recipes. Even if it's not in your pantry, a few simple upgrades to this substitution can fit the bill.

Bake the chicken at a high temp (450°) to lock in those juices. You start with a quick 10-minute bake, flip the chicken and then go for another 20 minutes or so, until the internal temp hits 165°.

There are two must-know tricks to making great vinaigrette dressings at home. First, add some mustard. Not the bright yellow stuff, please, but Dijon, coarse brown, or whole grain types.