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Cooks use vinegar to make pickles, deglaze pans, marinate meats, and add tang to vinaigrettes, sauces, and even desserts. Vinegars are made by adding a bacteria called Acetobacter aceti to diluted wine, ale, or fermented fruits or grains. This creates acetic acid, which gives the liquid a sour flavor. Unopened, most vinegars will last for …

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Keep flavoured vinegars near the stove so you won’t always reach for the salt. Acid enhances flavor.Art Smith – Table Fifty-Two, Chicago; Art and Soul, Washington, D.C.