Thanks so much, everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.
The two I have in my pantry are Olivier 25-year aged balsamic vinegar (from WIlliams-Sonoma, $28.00 for 15,5 ounces) and Fini Balsamic Vinegar of Modena (also from WIlliams-Sonoma, $24.95 for 17.6 ounces). I would marry them both if I could ;0
Trader Joes has some pretty good commercial stuff. Just look at the viscosity. If its really swooshy when you tip it around, its probably cheaper, and when its sluggish, its probably good.
pierino is a trusted source on General Cooking and Tough Love.
As much I respect Judy Rodgers I prefer to substitute an aged Spanish sherry vinegar, more bang for the buck. Domestic balsamics are so 1990's, and nearly as misused as sundried tomatoes. That said, if you are going to splurge, I agree with wssmom on the Fini. Expensive but very good.
June is a trusted source on General Cooking.
I have been using Whole Foods Organic 365 Balsamic Vinegar for an everyday BV.
My absolute favorite is Oliviers & Co.'s Premium Balsamic Vinegar:
It's $34 for 8.4 oz, so a bit more expensive then the ones mentioned- but it is absolutely to die for! I use it sparingly, and a bottle lasts me close to six months- just a drizzle is enough to make a dish transcendant.
I also have a bottle from Trader Joes which was really cheap and which I use if it's going to be cooked in any way.
Show us your best summer salad
Our latest contest: Summer Salads.
The art of simplicity.
Free shipping, this weekend only!
The freedom to snack.
We're obsessed: wooden everything.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.