LEFTOVERS are a great way to save money and cut food waste, but keeping them safe and tasty for more than a day or two can be ...

Apple cider vinegar is one of those kitchen staples that shows up in everything, from dressings to drinks. But what do you ...

When you do not have (or can not consume) all the necessary ingredients for a recipe, do you scrap it altogether or see if ...

Salt substitutes that combine reduced sodium with increased potassium and magnesium may offer a practical way to lower blood pressure without requiring drastic changes in diet or taste.

Apple cider vinegar Apple cider vinegar is made traditionally from hard cider, and offers an acidity from 5% to 6%. Its fruity, apple-forward taste is well suited for salad dressings, quick pickles, ...

There’s a whole world of vinegar out there. Here are the essential varieties for pickles, pan sauces, and more. As Samin Nosrat explained in her seminal 2017 cookbook Salt, Fat, Acid, Heat, acid ...

Sherry vinegar If rice wine vinegar tends to be mildly acidic, sherry vinegar, made from fortified wine, is on the other end of the spectrum — it contains about 6% to 8% acid.

Well-balanced and light in color, white wine vinegar is a good choice for marinating poultry, says Vargas. “A white wine vinegar is nice for, say, chicken breasts, where another vinegar may lend ...

Apple cider vinegar Apple cider vinegar is made traditionally from hard cider, and offers an acidity from 5% to 6%. Its fruity, apple-forward taste is well suited for salad dressings, quick pickles, ...

Any variety of black vinegar is delicious in dipping sauces for dumplings or brushed onto grilled dishes. Key Points: Black Vinegar Acidity: 5.5–6.5% Flavor: rich, malty, umami-forward ...

Key Points: Apple Cider Vinegar Acidity: 5–6% Flavor: fruity, apple-forward Try it in: Cider Vinegar-Braised Chicken Thighs, Marinated Apple and Cheese Sandwich, Apple Fritters Rice vinegar Made ...