Basic balsamic reduction is simple (add heat), but I'm looking for additives. Herbs, spices, sugar, other alcohol, whatever that would elevate my favorite tomato topping. Anyone have any favorites?
There seems to be a large variety of different vinegars called for in the various recipes I've been trying out lately. I've ended up with a cabinet full of half used bottles. That being said, which ...
What does splashing in a shot of white vinegar to the simmering water do when poaching an egg? Is it for taste or is it supposed to react in some way with the albumen?