While the trick itself is easy enough, the idea of choosing the right vinegar for your dish can be daunting. Generally speaking, you’ll want to look for vinegar that complements the ingredients and cuisine of your overall dish. As a starting point, MyRecipes suggests pairing Greek recipes with red or white wine vinegars and French recipes with champagne vinegar. Spanish dishes do well with sherry vinegar, they added, and German flavors often meld with apple cider vinegar. With Italian recipes, you can usually use balsamic vinegar to add a tanginess to your meal.
The site advises against using distilled white vinegar, as its strong flavor will remain sharp, even if you cook it for a long time. Flavored and infused vinegars should also generally be avoided, as these can contribute flavors that clash with the rest of the dish.
To put this trick into practice, you can try making Bon Appétit’s Vinegar-Braised Chicken and Onions, which relies on both balsamic and red wine vinegars to add depth and complexity. Alternatively, you can turn to Food & Wine’s Cider Vinegar-Braised Chicken Thighs which, as its name suggests, includes a hefty dose of cider vinegar.