No. For the majority of cooking, the “Mother” (the probiotic bacteria) is not necessary for the recipe to succeed. In fact, if you are heating the vinegar (like in a glaze or soup), the heat will kill the live cultures in the Mother anyway. However, you may want to use “Raw/With the Mother” vinegar for uncooked or unheated dishes like salad dressings, tonics, oxymels, shrubs, and switzels, or finishing drizzles to benefit from the nutrients living in the “Mother”. Use the cheaper, filtered vinegar for baking, boiling, or marinades.