Alcohol is often used in cooking and baking recipes to cause certain foods to release flavors that would not otherwise be experienced without the alcohol interaction. In some recipes, the alcoholic beverages can help break down tough fibers via marinades, while in others; the alcohol is an essential component to achieve a desired chemical reaction in a dish. For example, wine and Kirsch were originally added to fondue because the alcohol lowers the boiling point of the cheese, which helps prevent curdling.