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What does good vinegar look like? How can you recognize quality? And what's the best way to use a particular type of vinegar? A guide to the most common varieties of vinegar on the market, with cues to help you identify the best ones.| Serious Eats
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If you've only ever used gelatin to whip up a batch of Jell-O or boxed pudding, you're missing out. Considering it's sold as a completely flavorless product, gelatin is one of the culinary world's greatest unsung heroes. It makes its way into countless sweet and savory preparations, from creamy panna cotta to tender, juicy meatloaf and just about everything in between.| Serious Eats
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Balsamic vinegar can sell for as much as $200 an ounce, or as cheaply as three dollars for a 16-ounce bottle. What's going on here? The answer is that there isn't just one balsamic vinegar. Here's everything you need to know about the condiment and its brethren.| Serious Eats