Substitute for wine recommended by Cook's Illustrated a few years
Does anybody remember what they recommended? It was in an issue maybe 3 or 4 years back. It was something that they said worked as well as wine in a recipe but they said it was cheaper, stored better, and was more versatile. Was it dry vermouth or ??
I don't care for the taste of wine, and don't keep any around, so I can't very well add a quarter cup or whatever to an occasional recipe. Though I do know that alcohol is important in some recipes and I'd like to use an effective substitute.
I should've picked up a bottle of whatever it was right away, instead of trusting my aging mind to remember it, lol.