Rice vinegar is generally considered better for cooking than white vinegar due to its distinct flavor profile and acidity level. While both vinegars are acidic, rice vinegar offers a milder, more complex taste that complements a wider range of dishes. Additionally, its lower acidity (typically around 4-5% acetic acid) is gentler on delicate ingredients, making it a preferred choice for Asian cuisine and dressings.

The primary reason rice vinegar is often favored in cooking is its ability to enhance flavors without overpowering them. Its mild acidity allows it to be used in a variety of recipes, from marinades and dressings to stir-fries and soups. For instance, in Japanese cuisine, rice vinegar is a key ingredient in sushi rice and teriyaki sauce, where its subtle flavor is crucial. In contrast, white vinegar, with its stronger and more pungent taste, can be overpowering in delicate dishes.

Data from the United States Department of Agriculture (USDA) reveals that rice vinegar has a lower pH level compared to white vinegar, which contributes to its milder taste. The pH level of rice vinegar is typically around 4.5, whereas white vinegar has a pH level of around 2.5. This difference in acidity is significant, as it affects the vinegar's ability to interact with other ingredients in a recipe.

Furthermore, rice vinegar contains trace amounts of amino acids, which contribute to its unique flavor. These amino acids are not present in white vinegar, which is made from distilled grain alcohol. The presence of these amino acids makes rice vinegar a better choice for dishes that require a more nuanced flavor profile.

In summary, rice vinegar is better for cooking due to its milder taste, lower acidity, and ability to enhance flavors without overpowering them. Its versatility makes it a preferred choice for a wide range of recipes, particularly those with Asian influences.