Food & Wine / Getty Images Best for refrigerator pickles: white balsamic, white wine, or rice vinegar “What’s so great about refrigerator pickles is that you can really allow the vegetable ...

Balsamic vinegar is made from white Trebbiano grape juice and barrel-aged for many years (as few as three years and some at least 25 years!). It has a distinctive brown color, a syrupy body, and ...

Key Points: Distilled White Vinegar Acidity: 5% Flavor: bright, crisp, neutral Try it in: Pickled Eggs, Maximo Beef Ribs with Chimichurri, Bitter Greens Salad with Raspberry Vinaigrette ...

From crisp distilled white vinegar to sweet-sour balsamic, here are 10 essential vinegar vinegars to know: how they’re made, what they taste like, and when to reach for each.

It can be pretty much that simple — red wine vinegar with red meat, white wine vinegar with white meat. But there's a little bit more to know before you get to marinating.

I long for the wine cellar (and dessert room) at Bern’s Steakhouse, proper Cubano sandwiches, Publix subs (and banana pudding), stone crab claws, and the 1905 Salad from the Columbia restaurant ...

Cheap vinegar, produced from inferior white wine, will give poor results to your finished dish. Buy good-quality, aromatic vinegar with a complex flavour. The label will often specify which type ...

Well-balanced and light in color, white wine vinegar is a good choice for marinating poultry, says Vargas. “A white wine vinegar is nice for, say, chicken breasts, where another vinegar may lend ...