Browse 10 alcohol ingredients and their substitutes.
Click on any ingredient to see tested replacements with exact ratios and use-case guidance.
Used in batters, braises, stews, breads, and marinades for yeasty depth and bitterness.
4 substitutesUsed in desserts, sauces, flambéed dishes, and Christmas baking for warm, fruity depth.
4 substitutesOrange-flavored cognac liqueur used in crêpes, desserts, sauces, and cocktails.
3 substitutesSweet coffee-flavored liqueur used in tiramisu, cocktails, and chocolate desserts.
3 substitutesUsed in braises, stews, sauces, and marinades to add depth, acidity, and richness.
5 substitutesChinese fermented rice wine essential in stir-fries, marinades, and braised dishes.
4 substitutesUsed in baked goods, sauces, tropical desserts, and marinades for warm, sweet flavor.
4 substitutesFortified Spanish wine used in soups, sauces, and Spanish and Asian cooking for nutty, complex flavor.
3 substitutesNeutral spirit used in vodka sauce, cocktails, pie crusts (for flakiness), and light marinades.
3 substitutesUsed in seafood, chicken dishes, risotto, cream sauces, and light pan sauces.
4 substitutes