Cooking Wine

Hands down the best choice for cooking wine is Franzia.  It stores perfectly at room temperature for months on end and has a convenient pour spout for measuring.  I know that every chef on TV swears that you shouldn't cook with wine that you wouldn't drink (and we won't drink Franzia), but that's just ridiculous.  The moment wine hits a hot pan for deglazing or gets stirred into a broth, it loses all the subtlety and nuance that you paid for.  Franzia has neither, so you don't lose a thing!