This smooth, full-bodied raspberry vinegar from French artisanal producer Huilerie Beaujolaise is wonderfully complex, with a perfect balance between tart and sweet that works in both sweet and savory recipes. Unlike the ambiguous mixed-berry flavor of other vinegars, there is no mistaking the raspberry characteristics in this vinegar. It has a concentrated, jam-like fruitiness without being cloyingly sweet—rather, the berries' natural tartness combined with acetic acid make for a well-rounded flavor profile with plenty of depth, like a brighter version of balsamic. Huilerie Beaujolaise enhances the vinegar with a bit of raspberry juice after fermentation, which creates a fuller mouthfeel similar to that of barrel-aged vinegar.

Huilerie Beaujolaise's raspberry vinegar is perfect in vinaigrettes, especially as a counterpoint for earthy roasted beets, tangy goat cheese or bitter greens like radicchio. We also use it in place of apple cider vinegar in our Apple and Fennel Salad with Candied Pecans. On the sweet side, use in lieu of lemon juice for pie fillings. It's a great foil for apples and an ideal complement for strawberries, blueberries or rhubarb—try tossing fruit with a few teaspoons of vinegar for a galette or fruit tart, or make a shortcake with berries macerated in raspberry vinegar. For an easy dessert topping, add 1 to 2 teaspoons raspberry vinegar to 1 cup of heavy cream, 1 tablespoon of vanilla extract and a pinch of sugar.

You can even substitute Huilerie Beaujolaise's product for brandy to make a brighter version of the Brandy-Soaked Dried Cherries that we like to serve with oatmeal or Buckwheat Apple Pancakes. At breakfast, swirl raspberry vinegar into yogurt with a touch of honey to pair with ginger- or almond-flavored granola. We also mix it with seltzer water and savor its bright sweetness as a beverage.

• Net Volume: 16.9 fluid ounces
• Ingredients: Raspberry vinegar, sugar, concentrated raspberry juice
• Certification: Kosher
• Place of Origin: France

We absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between kumquat and mandarin orange. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub, or drinking vinegar. It is fabulous in salad dressing—both olive-oil vinaigrettes and mayonnaise-based sauces—especially with arugula and hazelnuts, or over a thinly sliced cabbage slaw with sugar snap peas. You can also add it to plain Greek yogurt with a handful of fresh herbs and chili flakes for a crudité dip or sandwich spread. We also like calamansi vinegar's tart brightness whisked with sautéed shallots, butter and fresh thyme leaves as a quick pan sauce for shrimp, salmon or scallops. Or drizzle over roasted vegetables for accent—this vinegar is a great alternative to small amounts of lemon juice.

On the sweet side, try it also a great way to tone down sweetness in desserts. Add a teaspoon or two to caramel sauce to drizzle over ice cream; it's particularly good with vanilla, cinnamon or ginger ice cream. Or try adding a little to any citrus-flavored pound cake, Bundt cake or bar cookie for complexity.

• Net Volume: 250 milliliters or 500 milliliters
• Ingredients: Calamansi juice, spirit vinegar, cane sugar
• Certifications: Kosher
• Place of Origin: France

The rounded floral qualities of honey are a perfect counterpoint for the sharpness of vinegar in this small-batch ingredient from Huilerie Beaujolaise, To achieve the perfect agrodolce balance of sweet and tangy, the company must closely oversee the fermentation process: The higher alcohol content a liquid has, the more acidic it will be when it becomes vinegar, so the producer is careful not to let the mead ferment too long. Instead, the vinegar retains a deep honey richness, with a more syrupy consistency and fuller mouthfeel than other vinegars.

Use Huilerie Beaujolaise Honey Vinegar to deglaze the pan after searing pork chops, or mix with browned butter to drizzle over roasted meats or braised greens. It is a perfect counterpoint for deep winter vegetables; try stirring into butternut squash soup, or drizzle over roasted acorn squash with thyme and hazelnuts. We also love how honey vinegar intensifies and brightens the tart-sweet notes of sautéed apples. Or stir some into caramelized onions for an added sweet dimension.

Bottle is 50cl, not 25cl as pictured in photo.

• Net Volume: 500 ml (150 ml pictured)
• Ingredients: Honey, honey vinegar
• Place of Origin: France