Sent by Kirn
Editor: Kirn, this depends on the recipe, but often something that gives a little acidity and depth to the dish, like balsamic vinegar, can play a similar role to wine. Also, reduced stocks can offer an extra depth of flavor. We are also intrigued by this Dry Gourmet project, working to create powdered non-alcoholic wines for cooking.
Readers, what are your best substitutes and tips for cooking without wine?
Related: Technique: Cooking With Wine
(Image: Dry Gourmet)