Vinegar: Vinegar is a sour liquid made by fermenting alcohol into acetic acid. It sharpens dressings, balances rich sauces, preserves pickles and helps some baked goods rise.
How it is used
Common types include red and white wine vinegar, balsamic (a sweet, dark vinegar from grape must, traditionally made in Modena, Italy), rice vinegar (mild and slightly sweet, used in Japanese and Chinese cooking), black vinegar (used in Chinese dipping sauces and braises), apple cider vinegar and plain distilled vinegar. Balsamic glaze is balsamic vinegar reduced until syrupy. Acid brightens flavor just like lemon juice, so a splash at the end can lift a flat-tasting soup or stew.
Background
Vinegar has been made for thousands of years in many cultures, from wine regions of Europe to rice-growing regions of East Asia.
Buying and storing
Store vinegar tightly closed away from sunlight. It keeps for years.
Good to know
Types are not always interchangeable: balsamic is sweeter and darker, rice vinegar is milder. Use a little less of a strong vinegar than a mild one.