About a month ago, I purchased a bottle of Balsamic Glaze of Modena, and have become addicted to the stuff. I have also learned that it is quite easy to make and I could have saved myself the money. Nonetheless, I have tried it on fresh strawberries, and made a killer pork tenderloin with mushrooms and dried cranberries. I'd like to hear more suggestions on using it. It seems to really bring out the flavor in foods.