Tricks, tips, and recipes for cooking with alcohol? [more inside]
posted on Feb 18, 2008 - 19 answers

How long do I have to consume a bottle of opened Marsala? [more inside]
posted on Dec 16, 2007 - 4 answers

Yes, I know each recipe is best with a specific type of alcohol, preferably from the region that the cuisine originates from. But it simply not economical to have so many different bottles of alcohol If I only could have half a dozen bottles of alcohol to cook with, what would they be? Any specific vintage/brand recommendations. Bonus question: How to solve the "wine goes bad in a few days" problem, when I don't drink on a regular basis?
posted on Nov 28, 2007 - 20 answers

Help me think rationally about refrigerators for food and wine... [more inside]
posted on Jul 2, 2007 - 6 answers

I need recommendations for a very cheap (<$5/750mL) but hearty, flavorful, and tasty red wine. This will be used as a braising liquid and then reduced to make a sauce for beef short ribs. [more inside]
posted on May 9, 2006 - 27 answers

I'm looking for red and white wine substitutes for cooking purposes, due to a severe sulfite allergy. Ideas? [+] [more inside]
posted on Feb 17, 2005 - 18 answers

Oenophiler. Comments in recent cooking-related threads have indicated that one shouldn't cook with wine one wouldn't drink. I don't, in general, drink wine; nor do I know much about it. What are some winemakers whose wines are relatively inexpensive and of decent quality?
posted on Sep 29, 2004 - 32 answers

Can I susbstitute Gluhwein for Ginger wine? [more inside]
posted on Dec 23, 2003 - 4 answers