Balsamic is best, both white and red: white is superb teamed up either with lemon juice (cuts the acid of the lemon) or rice vinegar (for a slightly sweeter salad dressing)in a basic vinaigrette; or sprinkle red balsamic over roasted veges (carrots are great!) in the last 5 minutes of their roasting - yum!

I really love rice wine vinegar in cooking, adds wonderful flavor. On salads it's Balsamic!

My favorite is still just a good aged balsamic. I love to make terriyaki portabellos with it: hot skillet, add a little olive oil. Add sliced portabellos, a big splash of soy sauce, big splash of balsamic, and a Tbsp of sugar. Cook, stir sometimes until liquids are absorbed, adjust to taste.

oh man plain white vinegar infused with garlic and purple basil. it's so simple, SO delicious and it turns a cool red color because of the purple basil.

Salad with Olive oil and cranraisins

I love using rice vinegar when I cook Brussels sprouts. I simmer the sprouts in just enough veggie broth to cover them, some finely diced onion, and about tablespoon of rice vinegar for flavor. Good stuff!

I love the Vinegre de Garlique garlic vinegar from the Josie Porter Farm in PA. It's fabulous on salads and for bread dipping. I even know people who just drink it straight from a glass! www.garlicvinegar.com

Although I love and use every type of vinegar imaginable, my hands down favorite is that exquisite Japanese treasure, umeboshi vinegar, or ume-su. It's salty-sour goodness is unbeatable as a dash in soup, or a drop on rice. It is awesome in dressings, sauces, dips, even drinks. I use it every single day and never tire of it.

I love Seasoned Rice Vinegar: it adds a light tang to salad dressings and marinades. My husband and I try to limit or avoid using oils, and the milder flavor of this vinegar is a great way to soften its strong counterparts, like apple cider or red wine vinegar, so they don't overpower the other ingredients.

Plain White Vinegar. Good for green cleaning too!!

for great clean flavor throughout the house, gotta go with white vinegar (with banking soda) but if we're talking just foodwise, cider or champagne vinegars with just the hint of a kick rather than overwhelming the dish.

I add a tablespoon or two of Bragg Organic Apple Cider Vinegar to my favorite lentil soup recipe for added flavor. Delicious!

True Balsamic Vinegar. Went to a producer in Italy one time and it has a flavor that simply cannot be beat.

I buy an 18 year aged balsamic vinegar of modena at my local gourmet kitchen store, Le Roux Kitchen in Portland, Maine. This vinegar is so good, my knees shake, just a little bit, each time I try it.

Bragg's Apple Cider Vinegar with the mother. I use it in salads, marinades, tofu and tempeh dishes and mixed with green clay for a lovely face mask!