When it comes to vinegar, you either love it or hate it and there’s no question how we feel about the addictive, sweet-tart stuff that flavors everything from pickles and salad dressings to cocktails and desserts.
Vinegar — the word comes from the French vin aigre, meaning sour wine — tantalizes us with its vigorous pungency, a reminder of its prime importance as a food preservative since the dawn of human history.
We’ve known vinegar as long as we’ve known wine, using it as a food, flavoring and even folk medicine. It’s made from the fermented juices of virtually any plant material, including rice, grain and fruit, and enjoys a distinguished place in the ongoing, ever-changing story of food. We think it deserves every minute in the spotlight.