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Everything You Need to Know About Balsamic Vinegar

Andrew Wheeler 9 comments

Balsamic vinegar can sell for as much as $200 an ounce, or as cheaply as three dollars for a 16-ounce bottle. What's going on here? The answer is that there isn't just one balsamic vinegar. Here's everything you need to know about the condiment and its brethren. More

Rosemary-Tangelo Shrub

Serious Eats Elana Lepkowski 2 comments

This slightly savory shrub has woodsy rosemary flavors and a hint of citrus. It's great over ice with gin and a bit of seltzer, but it's also refreshing without the booze. More

Sunday Supper: Soy-Glazed Roast Chicken

Sunday Supper Jennifer Olvera 5 comments

Tangy, spicy and sweet, eat this soy-glazed chicken straight up, tucked into roti or as the basis for Chinese chicken salad. More

Soy-Glazed Roast Chicken

Serious Eats Jennifer Olvera 6 comments

Tangy, spicy and sweet, eat this soy-glazed chicken straight up, tucked into roti or as the basis for Chinese chicken salad. More

Edible Pantries

Serious Eats Nick Guy 3 comments

This cocktail from Mark Brinker and Jessica Tessendorf of Chicago's Barrelhouse Flat is a tasty fall drink with a cognac base. Fernet Branca, maple syrup, and apple cider vinegar all contribute to the subtle complexity of the flavor, while cinnamon adds an autumnal aroma. More

Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'

Cook the Book Kate Williams 1 comment

Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner. More

Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'

Serious Eats Kate Williams 1 comment

Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner. More

Pantry Essentials: All About Vinegar

Pantry Essentials Andrew Wheeler 30 comments

Vinegar is one of the most versatile and ubiquitous ingredients in any kitchen. It's also an ingredient you could easily find yourself owning in half a dozen different varieties. How many types of vinegar do you really need in your cupboard? More

Chicken Namban from 'Hiroko's American Kitchen'

Kate Williams Post a comment

In the spirit of continuing to adapt traditional Japanese dishes to contemporary American palates, Hiroko Shimbo has created a twist on the Japanese cooking technique known as namban. Here, she infuses sweet curry flavor into boneless, skinless chicken thighs that are pan-seared and then baked. More

Chicken Namban from 'Hiroko's American Kitchen'

Serious Eats Kate Williams Post a comment

In the spirit of continuing to adapt traditional Japanese dishes to contemporary American palates, Hiroko Shimbo has created a twist on the Japanese cooking technique known as namban. Here, she infuses sweet curry flavor into boneless, skinless chicken thighs that are pan-seared and then baked. More

Rhubarb Shrub

Serious Eats Autumn Giles 2 comments

Tart rhubarb practically begs to celebrated in a shrub. More

Beyond Curry: Pork Vindaloo

Beyond Curry Denise D'silva Sankhe 2 comments

The vinegar and chilli used in the spice paste, intensify over time and make Pork Vindaloo one of the best leftovers to have forgotten in your fridge for a few days. More

Malden, MA: The Sour Side of Sichuan at Fuloon

Hub Grub Liz Bomze 2 comments

If there's one takeaway that's stuck with me since my trip to China last Spring, it's that vinegar and pickling are fundamental to Sichuan cuisine--at least as fundamental as the chiles and heat that food is so well known for. It wasn't until that trip that I made a connection about a bunch of my favorite dishes at Fuloon, arguably one of the best Chinese restaurants in the Boston area: They've all got a sour component. More

Pok Pok Ny's Hunny

Serious Eats Jaclyn Einis Post a comment

Grapefruit, tequila and lime get a honey-vinegar boost in this citrus-forward cocktail from Pok Pok Ny. More

Cocktail 101: More Complex Shrub Syrups

Drinks Michael Dietsch 8 comments

Last year, I described the shrub syrup, and presented a recipe for making shrubs at home. At the time, I was working with simple shrub syrups, consisting of fruit, sugar, and vinegar. These are always delicious, but they can be a little one-note. Today, I'm going to complicate things a little, by introducing accent ingredients that complement the fruit base and provide a deeper, more complex flavor to the shrub. More

Have You Tried Bragg Apple Cider Vinegar Drinks?

Drinks Meister 18 comments

An apple a day might keep the doctor away, but does the same apply for apple-cider vinegar—if you're drinking it? We've recently become obsessed with Bragg apple cider vinegar drinks. Here, a little more about these (slightly weird, but oddly tasty) sweet-sour beverages. More

We Try Heinz's New Balsamic Vinegar Ketchup

Erin Zimmer 25 comments

Heinz's new Balsamic Vinegar Ketchup sounds like a winner, right? Upping the balscidity (new word) in lieu of the traditional distilled white vinegar gives it a mild kick without completely throwing off the familiar taste of ketchup. This is actually a pretty big move for Heinz, a bastion of ketchup tradition; they haven't released a new flavor in about a decade. (Remember green ketchup in the early 2000s?) More

Pok Pok Som Drinking Vinegar Goes National

Drinks Adam Lindsley 9 comments

Few restaurants in Portland, Oregon, can boast the kind of zealous following of Andy Ricker's Pok Pok. The restaurant recently kicked off the release of its Som Drinking Vinegar line at Portland's House Spirits Distillery, selling the concentrated formulas of Pok Pok's four original flavors to the home market. More

Soy-Balsamic Vinaigrette

Serious Eats J. Kenji López-Alt 13 comments

Note: This recipe can easily be scaled up or down, and lasts forever in the fridge. If you have plastic squeeze bottles, there's no need to first whisk in a bowl—construct the dressing in the bottles using the same ratio... More

Have You Ever Tried Drinking Vinegar?

Drinks Meister 25 comments

Especially popular in Japan, Taiwan, and Korea, fruit- or honey-infused vinegars are often sipped after and between meals—not only for nose-tingling, delicious refreshment, but also to balance the pH levels in the imbiber's stomach. More

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