This wonderful, slightly sweet vinegar enhances a great variety of dishes.
One of a number of different kinds of vinegar I use for just the right touch in a variety of recipes.
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.
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.
While I don't use this often, it is an excellent element of Asian sauces and marinades; also certain cream sauces.
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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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.
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.