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# Everything You Need to Know About Cooking with Vinegar

### Parasol Champagne Vinegar

Navel and valencia orange infused vinegar

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### Rapture Balsamic Vinegar

Blackberry infused balsamic vinegar

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> If you are an avid home chef, you already know that vinegar is a pantry
> powerhouse with limitless uses. Working vinegar into your culinary toolkit
> is an excellent way to add a punch of flavor and personality to a host of
> dishes, especially salad dressings, marinades, chutneys, sauces and soups.
> At the same time, vinegar [may be good for your health](https://health.usnews.com/wellness/food/articles/2017-01-18/the-health-benefits-of-vinegar), possibly helping to control blood sugar and lower cholesterol. Indeed,
> there are no reasons _not_ to keep vinegar in your culinary toolkit.

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## **What Is Vinegar?**

_The word “vinegar” is derived from the French phrase “vin aigre,”_ [_meaning sour wine_](https://www.food.com/about/vinegar-680) _. It is a highly acidic cooking liquid that has been used for centuries_
_to flavor, pickle and preserve._

Vinegar is a cooking liquid and flavoring agent with a tangy, sour taste
which is generally made from grapes, grains, sugar or spirits. It gets its
flavor profile from its high concentration of acetic acid, a solution
obtained by fermenting alcohol or sugars. It is used to flavor dishes —
often to add a brightness or a “punchy” flavor to whatever you are making —
and as a preserving and pickling agent to keep foods fresh.

## **The Science of Vinegar as a Cooking Agent**

What does vinegar do as a cooking agent? First and foremost, it is used to
flavor. Depending on the variety, vinegar can bring a sour, tangy, sweet,
mild, malty, woody or even buttery flavor to your dish. It can also be used
to color or discolor foods. Because of its unique ability to break down
proteins, vinegar is also used as a marinade to help tenderize meats and
veggies. It is also used to “quick pickle” veggies because it helps to speed
up fermentation and [creates good bacteria that makes food last longer](https://wellpreserved.ca/vinegarvferment/).

## **The Basics of Cooking with Vinegar**

- **Know Your Types**
**— As previously mentioned, vinegar comes in many varieties, each of**
**which has its own unique flavor profile. Try them plain or as a base for [flavored vinegars](/content/collections/vinegars/index.html)**
**to dress up all sorts of foods. The most popular types of vinegar to**
**keep in your pantry include:**
- Balsamic. The crème de la crème of vinegars, balsamic vinegar is the
cherry-colored liquid often seen drizzled across summer veggies. It is a
grape-based vinegar which is known for its sweet, bold, decadent and rich
flavor profile.Try our RAPTURE Balsamic Vinegar — [a lovingly crafted zinfandel vinegar](/content/products/rapture/index.html)
made from California grapes and Triple Crown blackberries — to see what
this kind of vinegar is all about.

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- White wine. Another superior vinegar option, white wine vinegar is made with
different varieties of white grapes. Our [PARASOL Champagne Vinegar](/content/products/parasol/index.html)
is a great high-quality white wine vinegar crafted from chardonnay grapes
and juicy oranges for a bright, effervescent flavor profile.

- Apple cider. Unsurprisingly, apple cider vinegar is made from cider or apple must
(juice containing the stems and seeds of apples). It has a strong, potent
flavor and is often diluted before consuming.
- Rice vinegar.
A staple in East Asian and Southeast Asian cuisine, rice vinegar is made
from fermented rice and features a more delicate, mild and sweet flavor.
It is most commonly used to sweeten foods, including dressings, marinades,
rice and pickled vegetables.
- **Buy High-Quality**— Just like
[you should always buy high-quality olive oil](/content/collections/oils/index.html), you should be picky about what kind of vinegar you use. The more
high-quality your vinegar, the better the flavor profile and the more dense
the nutrients. Look for vinegars that are double-fermented with
California-grown fruit.

- **Think Beyond Dressings and Drizzles**— Vinegar is a surprisingly
adaptable pantry go-to, so be sure to consider it in recipes that go further
than the obvious dressings, marinades and drizzles. You can use good-quality
vinegars in so much — from
[expertly crafted home cocktails](/content/blogs/field-notes/elliott-clark-recipe/index.html)
to
[gourmet frittatas](/content/blogs/field-notes/stovetop-golden-onion-frittata-with-manchego-cheese/index.html)
and beyond.

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Knowing how and when to use vinegar is a spectacular way to advance your
cooking skills and create more flavorful, complex and healthy dishes. Try
Brightland’s delicious array of [quality California-made vinegars](/content/collections/vinegars/index.html)
to get the most out of this versatile liquid.

[SHOP FLAVORED VINEGARS](/content/collections/vinegars/index.html)
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## Reading next

[A Buyer's Guide: How to Choose Olive Oil](/content/blogs/field-notes/how-to-choose-olive-oil/index.html)

[Brightland's New 2020 Harvest Oils](/content/blogs/field-notes/fresh-new-harvest-oils-are-here/index.html)

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