From pasta alla vodka to lamb chops in red wine, turns out alcohol doesn't actually burn off when you cook. I decided to put that to the test.⁠ ⁠ I love cooking with alcohol. Whether it’s pouring a quarter-bottle of shit red into a pasta sauce or mixing leftover bubbles into pancake batter (a hack that will forever change your brunch game, you’re welcome), there isn’t a single recipe I haven’t tried to booze up over the years. Subjectively, it always makes a recipe better; more complex, more intense. Of course, that could be the alcohol talking. ⁠ ⁠ While recently preparing my not-remotely-famous boozy bolognese for a friend (“god, we’re going to get drunk off that!” she half-joked), I felt the need to explain the science behind alcohol getting “cooked off” as it’s heated. Only I don’t actually know anything about science, so I googled it. Then, to my genuine surprise, I discovered I had it all wrong. ⁠ ⁠ Alcohol doesn’t, in fact, “burn off” when heated. And scientists have been trying...