Vinegar, distilled

Distilled vinegar is a clear, sharply acidic liquid made by fermenting diluted alcohol, and it's one of the most neutral-tasting vinegars in the kitchen, without the fruity or malty notes of cider or balsamic. It's the go-to choice for pickling brines, since its clean acidity won't discolor vegetables, and it also shows up in salad dressings, marinades, and homemade condiments like ketchup or hot sauce where a straightforward tang is wanted rather than a distinct flavor. A splash in the cooking water for poached eggs helps the whites set, and a diluted vinegar solution is a common household cleaning trick outside the kitchen entirely. It's also the standard souring agent in sweet and sour sauces and a quick way to make a rough vinaigrette when you don't have a specialty vinegar on hand.

It keeps indefinitely at room temperature in a sealed bottle away from direct sunlight, since its acidity prevents spoilage, so there's no need to refrigerate it. At just 18 calories per tablespoon and essentially no sugar, fat, or sodium, distilled vinegar is a way to add bright acidity to a dish, whether that's cutting through the richness of fried food, balancing a dressing, or brightening a pot of braised greens, without adding meaningful calories to the plate. With only 2 mg of sodium per 100 g, it's also a low-sodium way to season food when you're watching salt intake.