What is it that red and white wine add to the recepie? color, texture, seasoning??? well, I don’t like to use anything alcoholic when I cook, but since so many recepies call for it (esp. italian ones) what are good non-alcoholic substitutes for red and white whine that accomplishe the same thing?
Two questions: what is the purpose of red and white wine in cooking and what are good substitutes for them?
July 8, 2012 By 5 Comments