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.

Canning usually calls for a high volume of vinegar to preserve your fruit or veggies, and it doesn’t get more affordable than distilled white vinegar. At 5% acetic acid, it has an ideal acidity ...

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.

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 ...