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magazine vinegar slaw
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An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces.
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Celery seeds add nice flavor to this tangy oil-free vinegar coleslaw recipe.
3.6
(3.63)
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Tangy-sweet and a cinch to make, balsamic butterscotch sauce is perfect for pouring over ice cream, grilled or roasted fruit, or your favorite cake.
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Malt, sherry, white, red wine—there are tons of vinegars out there. But when do you use which? Here's our guide for choosing the right one
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Making good vinegar, unfortunately, isn’t as simple as just leaving a bottle of wine open for a few months.
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The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.
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Dark and moody in color but surprisingly bright and light to eat, this satisfying dish comes together in just 30 minutes.
4.6
(4.56)
Articles
(128)
Shopping
Acid League vinegars bring big league flavor.
Kendra Vaculin
Cooking
A vinegar renaissance is upon us, but why not just make your own?
Debbie Lee
Cooking
Sauces. Braises. Pickles. Slaw. This vinegar does it all.
Alex Delany
Culture
Pineapple Collaborative’s ACV is the first I’ve tried that actually tastes like apples.
Aliza Abarbanel
Cooking
White vinegar is the most aggressive vinegar out there, but there's more to do with it than clean your windows.
Alex Delany
test-kitchen
We love sherry vinegar and use it on salads, produce, proteins, beans, and more.
Claire Saffitz
Videos
(289)
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Nicola Bailey, a cheesemonger at Eataly in New York City, takes us behind the scenes to demonstrate and explain every tool she uses to prepare and present their famous charcuterie selections. From machetes and industrial meat slicers to mozzarella paddles and harp wires, see everything the pros use day in, day out.
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What better way to learn about vinegar than to take shots of it? Join Chris and Rawlston in their home kitchens as they try cooking each other's recipes with different vinegars. Rawlston's challenge for Chris is Escovitch, a Caribbean dish of fried fish topped with a spicy vinegar sauce and pickled vegetables. Chris's challenge for Rawlston is braised chicken thighs, of course featuring a healthy dose of vinegar.
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Join Chefs Harold Villarosa and Tiana Gee as they prepare skewers two ways, with Tiana taking on prawns and Harold choosing chicken. To compliment the skewers, Chef Harold makes his version of a popular vinegar-based Filipino dipping sauce called Suka, with garlic, chilies and fresh ginger.
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Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 17 or "It's Alive," and this time he's making a fermentation classic: sauerkraut. Join Brad as he turns some cabbage into delicious kraut, daydreams, and delves into movie trivia.
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Today on It's Alive, our very own Brad Leone returns to bust out his patented fermentation moves on our bivalve buddy the mussel, pickling them alongside some leeks and shallots. Perfect for topping a cracker, mixing into pasta, or serving with rice, these pickled mussels pack lots of flavor into a petite package.
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Bon Appétit Test Kitchen Manager Brad Leone is back for episode 39 of “It’s Alive” and this time he’s making mustard. Rumor has it this might be his best creation yet. Join Brad as he gets into “some serious science” and reveals the fermented ace up his sleeve.