Recipe Substitute for Wine

Great answers so far...I would recommend an alcohol free Marsala Cooking Wine as that is one flavor that I cannot think of a good substitute for. These are usually sold in the sauce section. I have tried it and was not wowed by the results, but I love Chicken Marsala and I spend the time to reduce 1/2 a bottle of Marsala wine to a syrup, so I know the alcohol is cooked off.

You might want to consider mixing apple juice with a neer beer (alcohol free) to mimic the Marsala flavor.

I periodically substitute various forms of alcohol in certain dishes for friends who (for religious or personal reasons) choose not to have any kind of alcohol in their systems. (Ha! I also substitute bacon for my Jewish and Islamic friends. THAT gets interesting. Esp if they keep kosher)

The taste will always be somewhat different, and sometimes it's better to completely work a different angle (for example; tomato paste and beef bouillon instead of red wine for one dish because it's looking for the depth and richness a bold red creates... or a mushroom reduction with another... or plum and cherries on another. None of this helps you, btw., because those are red wine fixes... excpet that the mushrooms which be red or white substitution depending on which variety of mushroom is used. But marsala is AMBER. It's more like a liquor).

There is no "quick fix" for all kinds of alcohol. White grape and white wine vinegar can work for some white wine recipes but not all. What I do is look at what the alcohol imparts:

For madeira wine it has a very rich, buttery, nutty flavor with a hint of smoke and a little very subtle tart fruit.

For "virgin" chicken marsala I would use
- bacon fat
- butter
- toasted pecans
- chicken broth (extra on top of what is already called for)
- 2 or 3 drops of liquid smoke
- some (just a few to a small half handful) of dried cherries or cranberries (optional) if you're using thighs....OR....possibly capers. I know. Two radically different things.

I would NOT use vinegar or white grape+vinegar in this dish. Too acidic. You're looking for a round/buttery feeling. Purple grape would be WAY off base (like catsup for mustard). Apple would be closest. But I would rather just skip the wine OR the above substitute than use apple, personally.

haven't read your other answers - but you should use Beef Broth - simple and it will not alter the taste of the recipe. Really, I've substituted beef broth for red wine and chicken broth for white wine. Happy cooking!

For those interested: The alcohol itself will cook off... yes, you'd probably have some liquid left but it would be essentially flavored liquid and it wouldn't have much, if any, alcoholic content. It would be negligible.

Anyway, for substitutions like this I just replace the wine with more chicken broth. I'm personally not a fan of wine in cooking because of the flavor or the odor while it's cooking so any time I find a recipe calling for white wine I replace it with chicken broth (my mother once made a shrimp recipe with white wine and it literally made me ill because it smelled so bad, and ever since I just can't cook with it). If it's Marsala, that's red? I would still just replace it with broth. Maybe a beef broth for the richness.

I've heard you can replace it with vinegar, which I have done sometimes. I think I look online and do a search like "what can i use to substitute marsala wine" and usually i find something. I've also heard chicken broth like was mentioned below.

As for the alcohol cooking off, I researched it once upon a time, and sometimes it does cook off (if done correctly) and sometimes it does not. For those who do not drink alcohol, this makes cooking with wine or beer a bit tricky! I won't do it either and always find something to substitute with in case it doesn't cook all the way off.

This doesn't help with the Marsala wine, but could help for any future alcohol substitutions.
http://www.gourmetsleuth.com/Articles/Wine-and-Alcohol-64...
Good luck!

Marsala wine has a specific taste and it reduces, differently than just a broth. It is for taste and per reduction, while cooking it. As the liquids reduce down, the sauce gets more condensed etc. and the flavors mingling differently in the dish.
And the Marsala wine is used to create a 'base' flavor in the recipe. Many times. It is the foundation, of a recipe/taste.

Maybe do a Google search online, to see what a "substitute" is for Marsala wine.

I cook with wine a lot.
It reduces down and alcohol evaporates.

If you add more broth, to the broth that is already called for in the recipe, it will not behave the same way, as with the wine portion in the recipe.

Various wines are called for in various recipes. It is not all the same taste, even though it may all be a 'red' wine. For example, you wouldn't use Burgundy wine, in something that calls for Marsala wine. You will get a different flavoring from it... not being true to the recipe's intention.

Marsala wine... is not a "red" wine.
Red wine is more 'acidic' than Marsala wine.

This might be a good resource for you: http://homecooking.about.com/library/archive/blalcohol6.htm

There are probably more and better, but my first thought was a yummy vinegar. You could also see if your grocer has any non-alcoholic cooking wines.

There is no perfect substitute. They will never get the same tang. Marsala wine is a truly unique thing which is hard to mimic. 'The neer beer and apple juice sounds like it might closest.
But generally I sub broth for the wine when I was that concerned. Now not so much and I use the wine. Sometimes there is no substitute.

Grape juice is too sweet so just forget about using red wine in a dish. If it calls for white subsitute chicken broth and the dish will be fine. I have never heard that alcohol does not cook out.

Kroger sells non alcoholic wine called Fre'.