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.

Who would have thought that a member of the parsley family could be used to make an outstanding liqueur? Yet, anisette, which is based on the oil from anise seeds, is just that.

What could be more fun than having difficulty walking, blurred vision, slurred speech, slower reaction times and impaired memory? Today's youth, despite all that is known about drug and alcohol use, still give in to the allure of alcoholic beverages. One American Medical Association (AMA) study reported that roughly 20% of 18 to 30-year-olds are binge drinkers. Among those who binge, 19% said they binge "frequently," and 7% binge every time they drink alcohol. It's hard for young people to accept advice on alcohol consumption, yet they know that there are so many factors that influence how alcohol affects the individual, such as how much one drinks, how often, the type of drink, weight, age, genetics, gender, health and food eaten that day. Everyone feels that he or she is the exception to the rule. Those who know they have intolerance to drinking alcohol, generally avoid it.