Beer

Unopened bottles/cans: store in cool, dark place for months. Opened beer: refrigerate tightly sealed, use within 1-2 days for best flavor. Cooking with flat or leftover beer works fine.

Use beer at room temperature when adding to batters for lighter, crispier texture

Dark beers (stouts, porters) work well in chocolate desserts and beef stews; lighter beers suit chicken, fish, and batters

Add beer early in braises and stews to allow alcohol to cook off and flavors to meld

The carbonation in beer helps create tender, airy batters and doughs

Beef stew and pot roasts (dark beers)

Beer-battered fish and onion rings

Braised sausages and cabbage

Cheese sauces and fondue

Chocolate cakes and brownies (stout)

Using beer you wouldn't drink—off flavors concentrate during cooking

Adding beer at the end of cooking, leaving harsh alcohol taste

Boiling beer rapidly, which can create bitter, unpleasant flavors

Assuming all beers are interchangeable—flavor profiles vary significantly by style