Balsamic Vinegar

• Traditional balsamic vinegar hails from the Emiglia-Romana region of Italy and is made by aging concentrated “must”-- basically juice, skins and seeds-- from Lambrusco and Trebbiano grapes in a variety of different wooden barrels for a minimum of 12 years. Many cheap supermarket balsamic vinegars, on the other hand, are simply low-quality wine vinegars with sugar, artificial flavors and artificial colors added; their astringent flavors will do little for your food. Save expensive artisanal balsamic vinegars -- which can run anywhere from $60 to $200 per bottle or more -- to use as a condiment; their complex and subtle notes will typically be lost when cooked into a dish. In general, balsamic vinegars are useful for making meat and vegetable glazes; reduction sauces and syrups for savory or sweet dishes; balsamic vinaigrette; and marinades.

Red Wine Vinegar

• Red wine vinegar starts with red wine, which can be of a single varietal like zinfandel or merlot, or a blend. Bacteria added to the wine convert it to acetic acid, the main component of vinegar. Using traditional methods, this conversion process can take months; however, modern production can produce red wine vinegars -- albeit, of varying quality -- in less than a day. Unlike balsamic vinegar, high-quality red wine vinegars can be acquired rather cheaply -- "Cook's Illustrated's" best-rated red wine vinegar costs approximately 35 cents per ounce. Red wine vinegar has a number of different cooking uses. Like balsamic vinegar, it can be used in vinaigrettes and as a marinade for meats and vegetables. Red wine vinegar is the traditional base, along with olive oil, in the popular Argentinian condiment chimichurri. Red wine vinegar is also commonly used for deglazing pans to make pan sauces.

Apple Cider Vinegar

• Apple cider vinegar can be made from apple cider itself or from apple must, similar to the grape must used in balsamic vinegar, except that it comes from apples. The production process is similar to red wine vinegar; bacteria added to the cider or must convert the juice to vinegar. Cider vinegar can be made with time-consuming traditional methods, or with fast, modern methods. A traditional use for apple cider vinegar is as a base for many barbecue sauces, especially for the heavily vinegar-based sauces of the Carolinas. Also like red wine vinegar, cider vinegars can be used in pan sauces and lighter-style vinaigrettes. Apple cider vinegar also makes a great marinade base for pork and chicken. For a tasty spin on a grilling classic, try beer can chicken -- a method of grilling chicken "standing up" with a can of beer stuffed into the cavity -- with a mix of apple cider vinegar and beer instead of beer alone.

Rice Vinegar

• Rice vinegar, also called rice wine vinegar, is made from fermented rice and can come in white, red or black varieties. Compared to many other types of vinegar, rice vinegar has a more mild taste and significantly less acidity. Rice vinegar is a popular ingredient in the cuisines of China, Japan, Korea and Vietnam. Rice vinegar also useful to substitute into non-Asian dishes when you would like softer and less “biting” flavors than most western vinegars provide, but would still like have some of the brightness provided by vinegar.