I use dry sherry in my cooking all the time. I love it with chicken & many a seafood dish is just not finished until a little sherry is added, even put it in my shrimp salad. Have also used vermouth in my cooking when I ran out of sherry, worked pretty well. Do like an occasional dash of bourbon in a dish, particularly something destined for the grill. And where would we be without Rum Cake? For that matter I use rum in making my fruit cakes! Brandy in peaches & cherries. Oh my, I’m beginning to sound like a bit of a lush aren’t I??[:p][:D]