Cooking wine is sort of a relic from the ban. People who grew up thinking Alcohol is Evil did not want to have all in their homes. But they wanted the flavors in the kitchen. Cooking wine seemed to be a reasonable compromise.
In essence, cooking wine really bad wine, which is then added to much salt. This makes it rather unpalatable by all those "drunk". However, a combination of bad wine, and is much Salt, it is also pretty nasty for adding into food! If you do not want to put something into his mouth in the first place, you really want to make it into a bowl, you mean heat - that is his (bad put), concentrated flavors really?
Using cooking wine is, simply put, a way to hurt a perfect recipe. There's really no reason to even cooking wine instead of regular wine. If you have concerns about young people in your> Wine, put it in a high cupboard. Or put it in a locked cabinet! There are probably many other, much worse substances in your house that should be closed if you do worry about such things. But deliberately cooking with a nasty substance can literally ruin your recipes. You rarely save money by buying cooking wine, either.
If you have a recipe that calls for wine or cooking wine, use a real wine from your local wine shop. Allthe wines used in the kitchen, should also come from there quite easily. If your recipe calls for cooking wine and you go with normal wine, be sure to taste your recipe after adding the wine to see if you should also add in some salt, too. Some typical types of cooking wine are:
Sherry
Sherry is a fortified (brandy-added) wine from the south of Spain. Because it is attached, you can keep a bottle for months after you open it, as long as you thinkit sealed and cool. It usually has a rich, sweet flavor.
Marsala
Marsala comes from Sicily, the island is at the head of the Italian boot. It is a wine fortified with brandy and is available in red and white varieties, tho the red is the most popular art is a rich, sweet flavor and is very much in Italian cooking, especially Chicken Marsala.
