Can a recovering alcoholic safely eat food made with vanilla extract, wine, etc.?

It depends – on how much alcohol you use, how long you cook it and, perhaps, how long you’ve been sober.

Many people believe that if you pour lavish amounts of red wine into your coq au vin, the alcohol all burns off with cooking, leaving only the lovely taste. Wrong. Some of the alcohol burns off, but lots – from 10 to 85 percent, doesn’t, according to the US Department of Agriculture.