The best quality balsamic vinegar can be over 100 years old but is more commonly sold at three to four years of age. True balsamic vinegars are very expensive but have an exceptional flavour.

Whether you use it to drizzle on tomatoes or to marinate fruit, balsamic vinegar is a cherished ingredient. But why is it ...

sweetness and a thick syrupy texture. It's been mentioned in text from the Middle Ages - back as far as 1046 - so you're getting a lot of history with it. Ordinary balsamic vinegar is made by ...

Combine 1 cup balsamic vinegar, 2 tablespoons brown sugar and 1 tablespoon soy sauce in a small saucepan and bring to a boil. Reduce heat to low and simmer until thick and syrupy, about 20 minutes.

Serve one venison rib per person. A balsamic glaze can be prepared by combining equal amounts of balsamic vinegar and brown sugar and heating until the sugar is dissolved and the sauce is syrupy.