Does Cooking Burn Off All the Alcohol in a Recipe?
Updated: Feb. 17, 2021Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Flambe away? Not so fast! How much alcohol is really burned off? We've got the scoop.
Here in the Test Kitchen, we receive questions about cooking with alcohol at least once a week. While this is not a new technique (cooking with alcohol has been around for hundreds of years), concerns about alcohol are becoming more common.
So does the alcohol really cook away during the cooking process? It seems the answer is a bit more complicated than a simple yes or no.
Experts Weigh In
Nutritionists from some leading universities set out to solve the mystery once and for all. Using the same recipe, they used a few different cooking and prep methods, then tested the end result for alcohol concentration.
The big failure? Flambe! That impressive flash of fire in the pan would make you think all the alcohol burns off but an amazing liquor-drizzled dessert like Quick Bananas Foster will retain 75% of the alcohol after the flame is put out.
On the other end of the spectrum, a longer cook time means less residual alcohol. So go ahead and make Slow-Simmering Beef Bourguignon without fear that the wine will cause trouble. After 2½ hours, only 5% of the alcohol stays behind. So after cooking low and slow all day, it’s safe to say most, if not all, of the wine has lost its alcoholic punch. Thank goodness all that glorious flavor stays behind. After all, that’s the real reason we’re adding booze to our food, right?
(Here’s a guide to what cooking wine is and how to use it.)
Is Alcohol-free the Way to Be?
Now you’re thinking to yourself, Does it really matter? That depends upon whom you’re feeding. Many of the readers who ask this question have an allergy to alcohol, so in that case it definitely matters. Not only do those folks need to avoid cooking with alcohol, they’ll want to avoid extracts, too. Most extracts are made using alcohol. While alcohol-free extracts are available, they’re still labeled as containing some, albeit less than half a percent.
At the end of the day, what ingredients you cook with and the methods you use are totally up to you. Now you can make an informed decision and maybe win a question at trivia night.
Grandma's Christmas Cake
One bite of this old-fashioned spice cake will bring back memories. Loaded with raisins and nuts, it tastes extra special drizzled with the rich buttery sauce. —Linda Stemen, Monroeville, Indiana
Rich Rum Cake
We like a touch of rum for the holidays, and this orangey rum cake is decadent alone or with big swoops of whipped cream. —Nancy Heishman, Las Vegas, Nevada Know someone who's boycotting booze completely for Dry December? Bake up one of these alcohol-free Christmas cakes instead!
Creme de Menthe Cupcakes
We use creme de menthe, a liqueur that means “mint cream” in French, to add a cool touch to these impressive mascarpone-frosted cupcakes. —Keri Whitney, Castro Valley, California Are you a big-time planner? These festive green cupcakes are also perfect as a St. Patrick's Day dessert!
Spiced Rum Fruitcake
This fruitcake not only can be made weeks ahead, it tastes better that way! You can substitute Brazil nuts, pecans and hazelnuts for the walnuts—or use a combination of nuts. —Jason Boor, Manchester, New York
Mudslide Cheesecake
Change up cheesecakes with different liqueur flavorings. This “mudslide” version with coffee and Irish cream is my husband's favorite. —Sue Gronholz, Beaver Dam, Wisconsin
Rawhide's Whiskey Cake
For several years, our neighbor gave us a moist, whiskey-flavored cake. I’ve tweaked the recipe, and now my friends want this cake instead of platters of homemade cookies. Fair warning; this cake takes 3 days to make but it is very easy to prepare. —Cindy Worth, Lapwai, Idaho
Spiced Rum and Pear Cake
The flavors in this cake really make it stand out as a special occasion cake—with raisins, fresh sweet pear chunks, rich spices, crunchy walnuts and rum, it's a fine finale for your holiday spread. If you don't cook with alcohol, try substituting apple juice for the rum—it will still be delicious! —Julie Peterson, Crofton, Maryland
German Chocolate Tres Leches Cake
I first tried tres leches cake while in Ecuador several years ago. Since then, I’ve changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat. —Lisa Varner, El Paso, Texas
Amaretto Ricotta Cheesecake
There's a good reason why this cherished recipe was handed down to me by a relative. It's a keeper! The amaretto and ricotta make for a truly unique dessert. —Isabel Neuman, Surprise, Arizona
Pina Colada Tube Cake
We named this a “pina colada” cake because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. —Debra Keil, Owasso, Oklahoma
Glazed Spiced Rum Pound Cakes
My recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. —Christine Russell, Littleton, New Hampshire
Kahlua Fudge Sheet Cake
I make this cake for my grandsons. It's a quick and easy dessert that's perfect for chocolate and marshmallow cream lovers.—Nancy Heishman, Las Vegas, Nevada
Amaretto Cake with Buttercream Frosting
I came up with this amaretto cake recipe because I was craving something that tasted like wedding cake. The texture is similar to pound cake, which is exactly what I wanted. Everyone who tastes it LOVES it. —Megan Dudash, Youngsville, North Carolina
Rum-Glazed Pumpkin Cake
For years, my co-workers were taste testers as I worked on a recipe for pumpkin cake. This version wins, hands down. —Gilda Smith, Santee, California
German Black Forest Cake
As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada
Cranberry-Almond Pound Cake
When you want an extra-special dessert for the holidays, it’s hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. —Jackie Howell, Tucson, Arizona
Southern Lane Cake
I just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake—only so much better! —Mabel Parvi, Ridgefield, Washington
Irish Cream Cupcakes
If you're looking for a grown-up cupcake, give these a try. You'll have a hard time limiting yourself to one! —Jenny Leighty, West Salem, Ohio
Makeover White Fruitcake
A beloved fruitcake recipe has been passed down through the generations, and I've made it lighter and brighter. I remember my mother making this every December—it just wouldn’t be Christmas in our home without it. —Judy Grebetz, Racine, Wisconsin
Malted Chocolate & Stout Layer Cake
If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey
Salted Caramel Cappuccino Cheesecake
After spending years living in Seattle, I’ve become a coffee junkie! I had to relocate across the country for a time, so I created this cheesecake with the flavors of salted caramel, coffee and espresso. It lifted me up on days when I felt blue about leaving one of the world’s great coffee destinations. —Julie Merriman, Seattle, Washington
Sacher Torte
Guests will be surprised to hear this dessert starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Little Amaretto Loaf Cakes
Using smaller pans and topping the cakes with amaretto glaze makes these loaves so incredibly moist. —Donna Lamano, Olathe, Kansas
Chocolate-Filled Angel Food Cake
This decadent angel food cake has a secret tunnel of Amaretto-and-chocolate-flavored whipped cream and a luscious chocolate glaze. It's sure to impress. —Leah Rekau, Milwaukee, Wisconsin
Apple Brandy Cheesecake
If you like apple pie, you will also enjoy this cheesecake. Bits of apple are scattered throughout the filling and a cinnamon-brown sugar streusel is a delightful topping to this impressive dessert.—Marian Platt, Sequim, Washington
Raspberry Truffle Cake Pops
Rich chocolate with a hint of raspberry liqueur—it doesn't get any better than this! —Taste of Home Food Styling Team
Orange Ricotta Cake Roll
I come from a big Italian family where my mom cooked and baked many delicious meals and desserts from scratch. Now I like to do the same for my family. This cake is my finale to our Italian Christmas Eve dinner. —Cathy Banks, Encinitas, California
Christmas Pudding with Brandy Sauce
We developed this classic Christmas pudding that's served with a caramel brandy sauce. Packed with fruits, nuts and spices, it's rich and delicious.—Taste of Home Test Kitchen
Grasshopper Cheesecake
What do you get when you combine a popular mint-chocolate drink with a cheesecake? Pure delight! Garnish the top with piped whipped cream and cookie crumbs. —Marie Rizzio, Interlochen, Michigan
Cranberry-Lime Semifreddo with Pound Cake
Everyone has a favorite way to serve pound cake, but no one will expect this! It's my go-to trick for using up leftover cranberry sauce. —Christine Wendland, Browns Mills, New Jersey
Amaretto Dream Cupcakes
Treat yourself to these indulgent little cupcakes laced with the irresistible flavor of Amaretto and slivered almonds. —Anette Stevens, Olds, Alberta
Caribbean Coconut Rum Cake
My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better—overnight is best. —Jenn Hall, Collingswood, New Jersey
Chocolate & Grand Marnier Cake
I was running out of ideas on what to make for a friend for her upcoming 50th so I made this cake and she was ecstatic. I knew that after dinner she enjoyed a glass of milk with an ounce of Grand Marnier mixed in, so what better way to surprise her than with this decadent birthday cake? —Lorraine Caland, Shuniah, Ontarior
Grand Marnier Cranberry Pound Cake
This is a bit different than the usual pound cakes I've prepared. The combination of cranberries and orange liqueur is incredible. —Kathy Hunter, Woodland, WashingtonPopular Videos
