The right vinegar can elevate any vegetable dish from good to great. "We create our own from the same vegetable we're serving," says Brock. "You should see our 'R & D' kitchen – it's full of bubbling jars of vinegars and fermented juices." Indeed, the fact that Brock has nearly 60 different vinegars (including a Pabst Blue Ribbon version) in his garage confirms that the acidic liquid can be created from any vegetable: jalapeños, cucumbers, collard greens, cabbages. All you'll need is a little booze and some imagination.

Your move: Juice your vegetable of choice using a juicer or food processor. Strain it. Then mix three parts juice to one part "live vinegar," which contains jellyfish-looking unheated mother vinegar (Brock likes Bragg's vinegar, which can be found in most better grocery stores). From there, add about a tablespoon of high-proof, clear alcohol (Everclear if you can get your hands on it). Mix it all up. "Keep that in a mason jar, cover it with a cheesecloth, seal it with a rubber band, and let it age a month to two months at room temperature," says Brock. The best way to use vegetable vinegar? "Just add a few drops onto the dish after you've braised a vegetable. It brightens everything right up."