Rich, assertive malt vinegar is a classic ingredient in pickles as well as in Indian vindaloos. The English, who wouldn't eat fish-and- chips without it, swear by SARSON'S MALT VINEGAR (left), and so do we.
TRADITIONAL ACETO BALSAMICO OF MONTICELLO (center) is a rich, woody balsamic vinegar from New Mexico that is aged in oak for eight years. It's extremely pricey but worth the splurge.
Unfiltered, unpasteurized, and fermented in French oak for more than two years, VERGER PIERRE GINGRAS NATURAL HANDCRAFTED CIDER VINEGAR (right), from Quebec, brings true apple flavor to dressings, glazes, and chutneys. It's the finest cider vinegar we've tried.