What the recipe doesn't tell you
Don't you hate it when you follow all the instructions and the one crucial tip the author forgot to mention sends you running and screaming from the kitchen. "Which will happen if you try to make a balsamic glaze or other preparation that requires cooking vinegar straight from the bottle. If you add a touch of vinegar to a soup or stew, no problem. But turn the heat on a saucepan of vinegar and if you don't turn on the ceiling fan or, in my case with an unventilated old San Francisco kitchen, open every window in sight, the noxious vinegar fumes, though harmless, will have you running for the exits.
Balsamic glaze by the way, is easy as boiling water. Step One: Turn on the fan; open the windows. Step Two: Pour twice the amount of good balsamic you need into a reasonable size saucepan and simmer over medium heat for approximately 15-20 minutes for a cup until reduced by half. Spoon glaze around the rim of savory salad plates, grilled meats, pultry or cheese platters. Cover and refrigerate leftovers, warm to reuse.