The Vinegar Professor
Cart 0
All Posts Education Producers Cooking
Apple Cider Red Wine Balsamic Sherry Rice White Wine
About Contact
Cart 0
All PostsEducationProducers Types Apple Cider Red Wine Balsamic Sherry Rice White Wine Cooking More About Contact
The Vinegar Professor
Dressing Up Salads With Vinaigrettes
Dressing Up Salads With Vinaigrettes

Acid & oil, an age-old emulsion.

Read More
Most Popular, cookingMichael Harlan TurkellSeptember 11, 2023apple cider
Fruit & Vegetable "Scrap" Vinegar
Fruit & Vegetable "Scrap" Vinegar

Mid-Atlantic vinegar makers bottle bumper crops.

Read More
ProducerMichael Harlan TurkellAugust 9, 2023fruit vinegar, vegetable vinegar, apple cider
Vinegar-Based Sauces For Grilling & Barbecue
Vinegar-Based Sauces For Grilling & Barbecue

Vinegar adds that extra oomph to your backyard BBQ.

Read More
cookingMichael Harlan TurkellJuly 20, 2023apple cider
Get to Know 5 Kinds of Artisan Japanese Rice Vinegars
Get to Know 5 Kinds of Artisan Japanese Rice Vinegars

A closer look at Japanese rice vinegar. 

Read More
EducationAmy ShermanJune 22, 2023rice
5 Chefs Share Their Favorite Vinegars & Tips for Using Them
5 Chefs Share Their Favorite Vinegars & Tips for Using Them

A closer look at chef’s favorite vinegars.

Read More
cooking, EducationAmy ShermanJune 21, 2023balsamic, sherry, fruit vinegar
Why Siren Shrub Wants You to Drink Your Vinegar
Why Siren Shrub Wants You to Drink Your Vinegar

Profile of Siren Shrubs, a Wisconsin maker using organic apple cider vinegar.

Read More
Beverages, cookingEmily PasterJune 21, 2023shrubs
Why Aged Sherry Vinegar is a Must Have Pantry Staple
Why Aged Sherry Vinegar is a Must Have Pantry Staple

A closer look at what makes sherry vinegar prized for salads.

Read More
cooking, Most PopularMolly WatsonJune 20, 2023sherry
Wine Turns to Vinegar at Round Pond Estate—and That’s a Good Thing
Wine Turns to Vinegar at Round Pond Estate—and That’s a Good Thing

A closer look at Napa Valley’s Round Pond vinegar.

Read More
ProducerTina CaputoJune 20, 2023red wine
Why Apple Cider Vinegar is So Important in the Cuisine of North Carolina
Why Apple Cider Vinegar is So Important in the Cuisine of North Carolina

Ryan Mitchell shares the history and usage of apple cider vinegar in eastern North Carolina cuisine.

Read More
Culture, cooking, BookAmy Beth WrightJune 15, 2023apple cider
Newer

KEEP READING

The Vinegar Blog
Rozendal, South Africa’s Vinegar Farm
Oct 23, 2024
Michael Harlan Turkell
Rozendal, South Africa’s Vinegar Farm
Oct 23, 2024
Michael Harlan Turkell
Oct 23, 2024
Michael Harlan Turkell
Sherry Vinegar Is Spain’s Choice For Tapas
Oct 8, 2024
Michael Harlan Turkell
Sherry Vinegar Is Spain’s Choice For Tapas
Oct 8, 2024
Michael Harlan Turkell
Oct 8, 2024
Michael Harlan Turkell
Sustainably-Minded Vinegars from Germany: vomFass, From The Cask
Sep 18, 2024
Michael Harlan Turkell
Sustainably-Minded Vinegars from Germany: vomFass, From The Cask
Sep 18, 2024
Michael Harlan Turkell
Sep 18, 2024
Michael Harlan Turkell
George Paul’s Cold-Hardy Vinegars From The Sandhills Of Nebraska
Sep 7, 2024
Michael Harlan Turkell
George Paul’s Cold-Hardy Vinegars From The Sandhills Of Nebraska
Sep 7, 2024
Michael Harlan Turkell
Sep 7, 2024
Michael Harlan Turkell
HomeAboutContact

© 2024 The Vinegar Professor. All rights reserved. Design + Development by Delphi.

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.