Cooking with alcohol is a versatile culinary practice, involving its use as an ingredient, cooking fuel, or for dramatic visual display. Common alcoholic ingredients include wine, beer, and liqueurs, which add unique flavors, acidic properties, or can tenderize meats in dishes such as coq au vin or modern beer-infused recipes. The exciting flambé technique involves igniting warm distilled spirits, like brandy, directly on food for a stunning presentation, also seen in Japanese teppanyaki. Contrary to popular belief, a study by researchers including the University of Idaho and USDA found that a significant amount of alcohol often remains in finished dishes, with flamed foods retaining around 75% and baked dishes potentially retaining up to 45%. Furthermore, alcohol is valued as a safer and more environmentally friendly fuel alternative for marine and camping stoves.