Vinegar is highly reactive - be sure to always store it in glass or ceramic containers.
Vinegar denatures proteins (which is essentially the same thing as "cooking"). Mexican ceviche is a dish where raw fish is actually "cooked" solely by vinegar.
A little vinegar in the water will help make perfectly poached eggs.
When making stock, add a little vinegar to the water. It will help draw the calcium from the bones and add richness to the flavors.
Add tablespoon of vinegar to your pot of beans to reduce the gaseous effects.
Try adding a teaspoon or two or vinegar to your favorite tomato sauce, white sauce, soup, stir fry...it will enhance to flavor of nearly any dish.
Try drizzling a little Temparia vinegar over fresh strawberries (or other fruit).