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replacing alcohol in cooking

Here's some helpful information from Prevention's Web site on substitions
for alcohol in cooking:

If the recipe calls for 2 tablespoons Grand Marnier or other orange-flavored
liqueur, substitute 2 tablespoons unsweetened orange juice concentrate or 2
tablespoons orange juice and 1/2 teaspoon orange extract.

For 2 tablespoons rum or brandy, substitute 1/2 to 1 teaspoon rum or brandy
extract for recipes in which liquid amount is not crucial. Add water, white
grape juice, or apple juice, if necessary to get the specified amount of liquid.

For 2 tablespoons amaretto, substitute 1/4 to 1/2 teaspoon almond extract.

For 2 tablespoons sherry or bourbon, substitute 1 to 2 teaspoons vanilla

For 2 tablespoons Kahlua, coffee, or chocolate-flavored liqueur, substitute
1/2 to 1 teaspoon chocolate extract plus 1/2 to 1 teaspoon instant coffee in
2 tablespoons water.

For a 1/4 cup or more port wine, sweet sherry, rum, brandy, or
fruit-flavored liqueur, substitute an equal measure of unsweetened orange
juice or apple juice plus 1 teaspoon of corresponding flavored extract or
vanilla extract.

For a 1/4 cup or more white wine, substitute an equal measure of white grape
juice or apple juice.

For a 1/4 cup or more red wine, substitute an equal measure of red grape
juice or cranberry juice.

Other substitutions include vegetable broth, flavored vinegars, fruit
juices, apple cider, and nonalcoholic wines. If you use a nonalcoholic wine,
you may need to add a tablespoon vinegar (red or white depending on which
color wine is specified) to help cut the sweetness of the fake vino.