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A thick, gelatin substance containing bacteria that forms in vinegar most often when the vinegar warms to temperatures between 60ºF to 85ºF.

A type of vinegar that is made from distilled grain alcohol. Transparent and thin in texture, this vinegar has a strong, unpleasant flavor and is not used for seasoning foods.

A flavorful vinegar made from the cider of fermented apple juice. Apples that are grown during the fall or winter when higher sugar levels are present are the varieties commonly used for Cider Vinegar.

White vinegar flavored with tarragon. A sprig of tarragon is placed in a glass bottle and then white vinegar is added (a recipe may call for other flavorings to be added along with the tarragon).

A type of vinegar that has been produced by soaking herbs in the solution in order to absorb the flavor of the selected herbs.

Produced from a plum, this red colored seasoning is made from the juices created by the pickling of ume plums.

A type of vinegar, common in Asian food preparation, which is made from sugarcane that has been crushed, fermented and cooked into a syrup substance before being distilled into vinegar.

A common Asian type of vinegar that is made from various grains such as rice, wheat, millet, or sorghum.

The process of loosening, reducing, and dissolving the residue remaining in a pan after meat has been sautéed.

A derivation of the traditional French hollandaise sauce, this sauce is made with egg yolks and butter.

A type of yeast that is formed after the fermentation of grapes when making wine. The flor produces a film on the surface of stored wine that imparts a distinct flavor if it is not removed.

A seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

A water mixture that has been made acidic by combining lemon juice, lime juice, vinegar, or wine with water.

A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

The soaking of food, such as meat, vegetables, or fish, in a flavored liquid for the purpose of flavoring and tenderizing foods before cooking.

Traditionally, this sauce is a white butter sauce native to France, that is used as a complement to enhance a variety of foods, such as egg dishes, poultry, seafood, and vegetables.

The floral bud of a spiny shrub, native to Mediterranean regions, which is harvested as an unopened bud in various sizes as it grows on the bush.

To make sour or somewhat acidic. Foods are made sour to enhance the flavor or a solution is made acidic to preserve foods.

A chemical compound that forms from bacteria and oxygen as they interact with alcohol produced from fermented products, such as beer and wine.

A product that is made from powdered or coarsely ground mustard that is combined with other ingredients, such as vinegar, turmeric, white wine, and sugar.