With spring finally here, it's the perfect time to take stock of what's in your pantry: what can stay, what needs to go and what you need to restock for the coming weeks or months. One item that you'll undoubtedly come across during the process is vinegar, the ubiquitous and incredibly versatile ingredient that you can use in just about everything this season.
Vinegar, in its many forms, is great for everything from marinades to salad dressings to pickling liquids. Here's our guide to many of the world's most popular vinegars and how to get the most out of them.
- Paul Bocuse’s Chicken in Vinegar Sauce
- Gifts for Artisanal Types
- Potato Salad with Champagne Vinegar
Distilled White Vinegar
If there's one type of vinegar in your kitchen, it's probably distilled or white vinegar. This is the simplest vinegar available and it's a common ingredient in pickles, brines, ketchup, and salad dressings, just to name a few. Made from distilled and fermented alcohol, this vinegar has a distinct smell you probably associate with childhood projects like dying Easter Eggs or fueling science fair volcanoes.