You’ve probably heard that “salt, fat, acid and heat” are essential to good cooking. Salt, fat and heat are pretty easy to figure out, but what’s up with acid? We explain how acid works in cooking and how to use it to make your flavors pop. 

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LINKS 

• The 9 Best Kinds of Vinegar for Cooking — and 2 You Should never Use
• The Serious Eats Guide to Vinegar
• The Acid League
• Brightland vinegars
• Tart vinegars
• American Vinegar Works
• Chili Crisp Vinaigrette
• 10 year aged Black Vinegar
• Flamingo Estate Persimmon Vinegar

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