There’s a whole world of vinegar out there. Here are the essential varieties for pickles, pan sauces, and more.

Red wine vinegar adds bright, tangy flavor and balance to marinades, dressings, sauces and more, making everyday cooking more ...

Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer. Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through ...

A bright, savory and slightly sweet cantaloupe gazpacho is the perfect foundation for luscious olive oil whipped cream and crispy, salty prosciutto.

Those gritty bits at the end of your wine glass or left over in the bottle are sediment or "dregs," and they aren't a bad ...

if you want to kick things up a notch with your condiment of pickled red onions, add a punch of spice with slices of this ...

Then serve on top of eggs or asparagus. Cheap vinegar, produced from inferior white wine, will give poor results to your finished dish. Buy good-quality, aromatic vinegar with a complex flavour.

Why does wine go bad? The minute a bottle of wine is opened, it runs the risk of losing its very essence — its ripeness and ...

From red onions to cherry tomatoes, quick pickled vegetables adds a briny, salty flavor to your dish. Follow our tips to ...

Sure, they have different flavours (red wine vinegar is richer, white wine vinegar more delicate, and cider vinegar more fruity), but in the small quantities that we generally use them ...

Beef or venison. Coriander seeds. Black pepper. Coarse salt. Vinegar. Ah, biltong: proof that the simple things in life are often the best.

Acetic acid isn’t unique to ACV. All vinegars contain it; balsamic, red wine, white wine and distilled white vinegar can be a substitute for apple cider vinegar. Leslie Beck, a Toronto-based ...