The story of how health-conscious thrill-seekers started chugging vinegar, from Johnny Appleseed to Katy Perry.
The lilac essence comes through this homemade lilac vinegar with a sweet floral scent that lingers just above the acidity.
You can make delicious apple cider vinegar at home, whether you start from store-bought apple juice or already-fermented hard cider.
Inspired by Dr. Brown’s Cel-Ray Soda, a fixture in NYC delis, this celery shrub is savory and refreshing.
Pair this sweet, slightly spicy carrot-ginger shrub with vodka or gin, or use it in salad dressing with olive oil, salt, and pepper.
Floral and fruity, with just the right amount of tang, this blueberry-lavender shrub is your new summer fave.
Making your own custom vinegar is as easy as opening a bottle of wine—and not drinking all of it.
This homemade vinegar recipe works with any type of wine—red, white, rosé, or a mix if you find yourself with open bottles after a party.
This lightly miso-marinated salmon is served with a bright green spinach sauce underneath.
Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue.
This easy grilled chicken recipe is a fast track to weeknight dinner, with a built-in marinade that’s made entirely with inexpensive ingredients you may already have in your pantry.
Little pot rice noodles are so named because each serving is traditionally made to order in small individual copper pots, and the dish is beloved because it perfectly embodies the spicy and sour flavor profiles of Yunnan.
With comforting notes of butterscotch and caramel, butter tarts are perfect when you want something small and sweet, and they require just a few basic pantry ingredients.
Filled with rich bourbon notes and glazed with rosemary, brown sugar, mustard, and bourbon, this festive ham makes for a delicious and stunning holiday centerpiece.
Fish sauce is integral to Korean cuisine, but this vegan version still packs a ton of fermented, briny, and umami flavor.
Like regular fish sauce, this vegan version packs a subtle umami punch—but a little goes a long way.
Chef Raj Abat’s vegan version of the Filipino classic has all of the flavor and none of the meat.
Adobo is commonly made with chicken, pork, or squid, but this one relies on mushrooms for a boost of umami flavor and meaty texture.
While the pork braises away in the slow cooker, use the oven to make creamy scalloped potatoes and the microwave to make lightening-fast steamed broccoli.