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A great source of nonfat flavor in cold and hot dishes, and a good substitute for alcohol when deglazing skillets for a quick sauce in saut?d dishes. I use balsamic, sherry, and red wine vinegars most often. Balsamics come in many quality levels; the better ones are good enough to use as sauces or dressings by themselves. Raspberry is the most common of the many delicious fruit vinegars. Consorzio makes wonderful passion fruit and mango vinegars. ...
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