Why it’s different: Unlike traditional balsamic, white balsamic enhances vegetables, beans, chicken, and salads without darkening them or masking their natural flavors. Unlike traditional balsamic, white balsamic enhances vegetables, beans, chicken, and salads without darkening them or masking their natural flavors. “My go-to recently is white balsamic vinegar,” she told me. The more I dug, the more white balsamic kept turning up—from one of the country’s most celebrated vegetable chefs to a signature cocktail served around the world. That’s exactly why white balsamic has become such a favorite for vegetable-forward cooking.