Vinegar

Store in a cool, dark place at room temperature. Vinegar is shelf-stable indefinitely due to its acidity. Sediment or cloudiness in raw vinegars is harmless. Refrigeration not required but won't harm it.

Add vinegar at the end of cooking to preserve its bright, acidic flavor

Use a splash to deglaze pans and lift flavorful browned bits

Balance sweetness in dishes by adding small amounts of vinegar incrementally

Rinse produce in diluted vinegar to help remove dirt and pesticides

Olive oil for vinaigrettes and dressings

Cucumbers and onions for quick pickles

Mustard and herbs for marinades

Sugar for sweet-and-sour sauces

Baking soda for leavening in vegan baking

Using the wrong type—delicate rice vinegar and bold balsamic aren't interchangeable

Adding too much at once; vinegar's acidity can overpower, so start small and taste

Boiling vinegar for extended periods, which dulls its bright flavor

Storing in reactive metal containers, which can affect flavor