Balsamic Vinegar

This wonderful, slightly sweet vinegar enhances a great variety of dishes.

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Cider Vinegar

One of a number of different kinds of vinegar I use for just the right touch in a variety of recipes.

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Red Wine

Not being an imbiber, I go for the cooking wine available in most grocery stores. While this may seem unacceptable to many, I find the results are wonderful, taste-wise, and that's all that matters to me.

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Rice Vinegar

While I don't use a lot of Rice Vinegar, it enhances those dishes in which it is used. You can substitute White Wine Vinegar for a very close approximation.

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While I don't use this often, it is an excellent element of Asian sauces and marinades; also certain cream sauces.

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Vermouth Cooking Wine

We use a number of cooking wines, sold at grocery stores exclusively for cooking. I know Julia Child would not approve. However we use wine only for cooking, letting the alcohol cook off. I find the results to be very yummy, and others seem to agree heartily. Of course, each cook may substitute as he or she wishes.

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White Wine Vinegar

There are so many varieties of vinegars. My favorite light colored is Heinz tarragon, but I rarely find it. Other than that, I'm still scouting for a favorite.

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White Wine, cooking

We use this for a number of dishes, often pasta. We do cook the sauce after adding the cooking wine, so that the alcohol evaporates and all that is left is the heightened flavor. I know that wine buffs would look askance at using cooking wine, but it is my preference and I am very happy with the results, as others seem to be, even those who enjoy having wine as part of the meal.

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