Vinegar, cider

Cider vinegar is a pantry workhorse used to brighten vinaigrettes, balance the sweetness in barbecue sauces and marinades, deglaze a pan after searing meat, or add a tangy punch to coleslaw and pickled vegetables. Its mellow, slightly fruity acidity, made by fermenting apple juice first into alcohol and then into acetic acid, is softer than distilled white vinegar, which is why it shows up so often in dressings meant to be eaten raw. A splash added at the end of cooking a pot of greens or beans can also sharpen flavors that taste flat.

At just 21 calories per tablespoon (15 g) and effectively no protein or fat, cider vinegar is used in small amounts purely for its acidity and flavor rather than as a source of calories or nutrients; its 5 mg of sodium and 0.4 g of sugar per tablespoon are both negligible. Store the bottle in a cool pantry away from direct light, tightly capped; vinegar is naturally self-preserving and does not need refrigeration, though a harmless cloudy sediment called the mother may form in unfiltered versions and can simply be strained out or left in for the more traditional style. A well-stocked pantry usually keeps more than one type of vinegar on hand, but cider vinegar's fruity, mellow edge makes it the one reached for most often in everyday dressings and quick pickles.