Alcohol is a key ingredient in many dishes both sweet and savory. Often used in sauces and marinades, it adds richness and distinct flavor elements as an ingredient on its own. More importantly, when heated to cooking temperatures alcohol actually causes other foods to release flavors that otherwise wouldn’t be achieved. Adding alcohol into the cooking process can create a unique balance of acidity, sweetness and savory in a dish.

Whether you are poaching fruit in sweet white wine, soaking cakes in bourbon, braising chicken thighs in red wine or making beer battered fish and chips, alcohol can be a very important ingredient in the kitchen. But the truth is not everyone wants to use alcohol in their food. If you are one of these people or are having a dinner guest who is, don’t be discouraged when you see a spirit in the ingredient list. While there is no exact replacement for beer or wine or whiskey in a recipe, there are many substitutions that will work just fine. Remember that measurements may not be exactly equal when replacing alcohol in recipes. And generally, if it is a tablespoon or less it can be eliminated entirely. Also keep in mind if alcohol is a main flavor ingredient in a dish, it is suggested that you look for a different recipe rather than trying to replace it.