Recipes

How to Use Vinegar, from Malt to Sherry to Cider

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
Image may contain Coffee Cup Cup Art Pottery Porcelain and Saucer
Zach DeSart

Vinegar doesn’t just add zing to vinaigrettes: Like a squeeze of lemon, it can also brighten rich dishes and help balance salty and sweet flavors. The key is knowing what kind to use for which occasion. Here’s what we’ve currently got in rotation on our countertop caddy.

  • Image may contain Drink Beverage Pottery Vase Jar and Plant
    Zach DeSart
    1/8

    1. Malt

    Classic on fish and chips but pretty fantastic on any roasted or steamed potato.

  • Image may contain Bowl Food Dish Meal Porcelain Pottery Art Drink Beverage Vase and Jar
    Zach DeSart
    2/8

    2. White wine

    A splash will enliven tuna salad; or use it to season steamed mussels.

  • Image may contain Coffee Cup Cup Tape Drink Espresso and Beverage
    Zach DeSart
    7/8

    7. Balsamic

    Lends great color and depth to meat marinades. Drizzle the aged stuff on summer berries or vanilla ice cream.

  • Image may contain Art Pottery Porcelain Bowl Food Dish and Meal
    Zach DeSart
    8/8

    8. Rice

    For when you want a lighter touch. Use it to dress tender greens or macerate fruit.

Dawn Perry is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand and a former digital food editor at Bon Appétit. Before joining Condé Nast, she developed recipes in the kitchens of Martha Stewart’s Everyday Food, and Real Simple. She got her culinary start ... Read More
Digital Food Editor, Emeritus
Explore Bon AppétitPrep School