Sure, you might use a shot of it to douse those powdered-sugar-dusted dessert balls, but bourbon is actually way more versatile in the kitchen than you think. It can help make a killer pan sauce for sautéed chicken or salmon, add oomph to a salad vinaigrette and lend flavor to everything from grilled shrimp to bruschetta.

Whitney Fontaine, an executive private chef in Louisville, Ky., loves getting her whiskey on in the kitchen and shared with us some tips on how to incorporate it into every delicious course. ​​​​​​​ First of all, different styles of bourbon will affect dishes differently.