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The Vinegar Professor
Vinegar Makes Korean BBQ Better: What To Cook In Koreaworld
Vinegar Makes Korean BBQ Better: What To Cook In Koreaworld

Vinegar in Korean cuisine here and overseas.

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Michael Harlan TurkellJune 12, 2024
Mail Order Vinegar: How Zingerman’s Puts A Zing In It
Mail Order Vinegar: How Zingerman’s Puts A Zing In It

Behold the vinegar wall at the Midwest’s world-renowned food mecca.

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Michael Harlan TurkellJune 6, 2024
From The Philippines With Vinegar: Filipino Food’s Bright Future Abroad
From The Philippines With Vinegar: Filipino Food’s Bright Future Abroad
Michael Harlan TurkellMay 28, 2024
Discover Argentina’s Famous Green Chimichurri Sauce
Discover Argentina’s Famous Green Chimichurri Sauce

Chimichurri is good on everything!

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Michael Harlan TurkellMay 23, 2024
Sour Flower Vinegar: Living A Fruitful Life on the Big Island
Sour Flower Vinegar: Living A Fruitful Life on the Big Island

Handcrafted Hawaiian fruit vinegars.

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Michael Harlan TurkellMay 7, 2024
Is Your Brine In A Pickle?
Is Your Brine In A Pickle?

An ideal bath for the season's bounty.

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Michael Harlan TurkellApril 19, 2024
Does Vinegar Have Terroir?
Does Vinegar Have Terroir?

An acid trip, with a sense of place.

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Michael Harlan TurkellMarch 30, 2024
How To Cook An Egg … with Vinegar
How To Cook An Egg … with Vinegar

Get ready for an acidic egg-perience!

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Michael Harlan TurkellMarch 28, 2024
Salt & Vinegar, Together Forever
Salt & Vinegar, Together Forever

What’s your go to S&V chip?

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Michael Harlan TurkellMarch 14, 2024
Cut To The Mustard
Cut To The Mustard

Does vinegar define Dijon?

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Michael Harlan TurkellMarch 4, 2024
Chili, Salt, Vinegar
Chili, Salt, Vinegar

Hot ones, harnessed by vinegar.

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Michael Harlan TurkellFebruary 29, 2024
Tapping Into The World of Maple Vinegar
Tapping Into The World of Maple Vinegar

Part of a well-balanced breakfast — a sweet tart way to start the day!

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Michael Harlan TurkellFebruary 24, 2024
Seafoam, Soufflés and Balsamic Bonbons: Vinegar in Desserts
Seafoam, Soufflés and Balsamic Bonbons: Vinegar in Desserts

Desserts get their deserved lift via vinegar.

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Michael Harlan TurkellFebruary 12, 2024
Acetaia Del Sole, Under the Tuscan Son
Acetaia Del Sole, Under the Tuscan Son

Chef Cesare Casella shines light on an ancient art of vinegar making.

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Michael Harlan TurkellJanuary 29, 2024
Pickled Fish Takes The Plunge!
Pickled Fish Takes The Plunge!

Pickled herring, shrimp and shime saba.

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Michael Harlan TurkellJanuary 24, 2024
Dark and Delicious: China’s Chinkiang Black Vinegar
Dark and Delicious: China’s Chinkiang Black Vinegar

The most famous of China’s four famous vinegars.

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Michael Harlan TurkellJanuary 4, 2024
Tart Up Your Cocktails Using Shrubs
Tart Up Your Cocktails Using Shrubs

Vinegar takes a break from the salad dressing cruet to lend tangy acidity to libations.

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Kelly MagyaricsDecember 27, 2023
At Sideyard, Sarah Bourke Refreshes Small Farms Through Fruit-Infused Vinegars
At Sideyard, Sarah Bourke Refreshes Small Farms Through Fruit-Infused Vinegars

Small-batch, fruit-infused vinegar celebrating the bounty, abundance and flavors of every season in Southern California.

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Liz Susman KarpDecember 27, 2023
Shrub: Drinking Vinegar, from Colonial Times to Current Day
Shrub: Drinking Vinegar, from Colonial Times to Current Day

An old-fashioned citrus substitute.

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Liz Susman KarpDecember 27, 2023
VINEGAR PROFESSOR Gift Guide 2023
VINEGAR PROFESSOR Gift Guide 2023

May all your days be merry and brightened — by vinegar.

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Michael Harlan TurkellDecember 12, 2023
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Vinegar Chicken Around the World
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Sour Beef: Sharpen Your Sauerbraten with Vinegar
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Sour Beef: Sharpen Your Sauerbraten with Vinegar
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It’s Fire Cider Season: Vinegar For Your Restorative Health
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It’s Fire Cider Season: Vinegar For Your Restorative Health
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Soup-er Bowl: Vinegar Goes on the Offense
Feb 5, 2025
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Soup-er Bowl: Vinegar Goes on the Offense
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ABOUT THE AUTHOR

Kelly Magyarics

Kelly Magyarics, DWS, is a wine, spirits and lifestyle writer, and wine educator, in the Washington, D.C. area. She can be reached through her website www.kellymagyarics.com or follow her @kmagyiarics.

ABOUT THE AUTHOR

Michael Harlan Turkell

Michael Harlan Turkell, a once aspiring chef, now photographer, author, and podcaster, has been twice been nominated for James Beard Foundation awards, photographed dozens of cookbooks, and written a few, including his own, "ACID TRIP: Travels in the World of Vinegar", which won an IACP award for culinary travel writing. He's hosted long-running podcasts for Heritage Radio Network, Food52 and Modernist Cuisine, and teaches food photography at New York University. Turkell lives in Brooklyn, NY, and is still in search of the premier malt vinegar for his fries.

ABOUT THE AUTHOR

Emily Paster

A lawyer turned food writer, Emily Paster brings passion, a sharp intellect and attention to detail to her globally-inspired, Jewish cuisine. She is the author of four cookbooks, including the best-selling Epic Air Fryer Cookbook. Her latest book is Instantly Mediterranean: Vibrant Satisfying Recipes for Your Instant Pot, Electric Pressure Cooker & Air Fryer. Emily lives outside Chicago with her husband and two ravenous teenagers. Find more of Emily’s recipes on her blog West of the Loop.

ABOUT THE AUTHOR

Tina Caputo

Tina Caputo is a California-based writer and editor who spent 15 years editing wine business magazines before setting off on her own to enjoy the rewards and perils of independent writing. Now she covers drinks, food, travel and produce for publications including VinePair, SevenFifty Daily, Sonoma, Visit California and more. She also posts offbeat humor pieces at TinaCaputo.

ABOUT THE AUTHOR

Amy Beth Wright

In addition to The Cheese Professor, Amy Beth Wright contributes to Wine Enthusiast, StyleBlueprint, Fodors, and many other outlets focused on travel, food, spirits, art, and architecture. She also co-edits Parks & Points, a website dedicated to sharing writing about parks and public lands. She teaches writing at Purchase College in New York and serves on the board of the SUNY Council on Writing. To read more of her work, visit amybethwrites.com and keep in touch on Instagram @amyb1021 and Twitter @AmyBethWright.

ABOUT THE AUTHOR

Liz Susman Karp

Liz Susman Karp writes about culinary history and anthropology, foodways, restaurants, and the intersection of food and culture. Her work has been published in Zagat Stories, Heated, The Nosher, Inside Hook, Modern Farmer and Westchester Magazine, among others. She feels fortunate to live in New York’s Hudson Valley, where she enjoys exploring the area’s rich agricultural heritage and offerings.

ABOUT THE AUTHOR

Molly Watson

Molly Watson is a writer and editor in San Francisco. She is the author of several books, including Bowls! Recipes for Deliciously Healthful Meals and Beyond Delicious: How to Write About Food. She is currently obsessed with her newsletter: A Salad a Day, inspired by a 1915 calendar.

ABOUT THE AUTHOR

Adam Levy

Adam Levy is the “Vinegar Professor” and founder of the NY International Cheese Competition. Adam is also the founder of the International Beverage Competitions Group and runs beer, wine and spirits competitions in New York, Berlin, Melbourne and Asia/Hong Kong. He is in constant search of all things delicious and shares his knowledge with the world. Born in New York with a lust for travel and a desire to visit producers around the world. He loves his dog Garret Oliver and wears Red to proudly represent Rutgers Sports.

ABOUT THE AUTHOR

Amy Sherman

Amy Sherman is editor-in-chief of the Vinegar Professor. She has visited a balsamic vinegar producer in Italy and vinegar producers in California and hopes to one day visit vinegar producers in France, Spain and Japan. She has written about food and drink for publications including Martha Stewart, Afar, Gastronomica, Wine Enthusiast and Caviar Affair. She is also editor-in-chief of sister publications Olive Oil Professor, Alcohol Professor, Cheese Professor, and The Chocolate Professor.