Is your pantry full of various types of vinegars? Mine is borderline ridiculous! Over time I have purchased so many - each for a specific recipe. I use it once or twice, and then I forget what I used it in or how I should use it in the future. I've got apple cider vinegar, distilled white, sherry, rice wine (seasoned and unseasoned), balsamic vinegars of all types and flavors, tarragon wine vinegar, the list goes on and on and on. I don't know if I should use it or lose it! Certified Culinary Scientist and author, Jessica Gavin, will tell us the essential vinegars to have on hand. She will also share how they are made, the flavor profiles, and the best uses for the different types. Her passion is helping home cooks gain confidence in the kitchen, with reliable recipes and tips. She earned both a Bachelors's and Masters's degree in food science and Associates in culinary arts. She has over 12 years of product development experience as a Nutrition Research Scientist and has been food blogging for nearly 10 years. A teacher at heart, Jessica loves nothing more than unraveling the science behind cooking and sharing that know-how with her readers. You can follow her culinary adventures on her website and cookbook Easy Culinary Science for Better Cooking. Jessica is also sharing a great recipe for Greek Salad with Pickled Red Onions that illustrates good use of the vinegars. Be sure to follow her on IG as well!