I've seen the discussion string talking about which wines to use for cooking. But, I have more questions pertaining to Vermouth vs. Wine in cooking.
I don't usually keep wine in the house (because it never lasts and especially not white). I want something that I could substitute for white wine in cooking. Is the Vermouth the right replacement? Will it keep better once it's opened? How should I store it after opening? How long can I keep it after opening? AND what is the major difference in cooking with Vermouth vs. wine?