Whether you marinade steaks in beer or use Vanilla extract in your baking, you’re probably left with more alcohol in your food than you realize.

That’s not necessarily a bad thing, it can infuse wonderful flavors. And yes, Vanilla extract has alcohol in it. Actually, it’s mandated by law in the US.

In many cultures, alcohol and food go hand in hand. Fancy wine bars pair meals or selected cheese and chocolate with wine.

Before modern cough medicines, Doctors prescribed a tablespoon of brandy to calm children’s coughs. Even some existing cough medicines, such as NyQuil, contain alcohol (except the childrens remedy). Monks have been known to brew and drink beer since the middle ages.

The USDA’s Nutrition Data Lab used gas-liquid chromatography to determine how much alcohol remained in food after various cooking scenarios.

Get a list of how much alcohol is left in food after cooking here.