Don't bother cooking with alcohol you wouldn't drink. Period.
A lot of people will buy the bottles of "cooking wine" scattered at convenient locations throughout the grocery, thinking that if they're just cooking with it, they don't need to bother getting something better. They think it's a waste of good alcohol, just to put it into a pot with a bunch of other ingredients. Well, okay. That's fine if you're just adding a little splash here and there, but if you're adding any more than about a quarter cup (4 tbsp), do yourself a favor and buy something decent.
Sure, the alcohol may burn out depending on what you're making, but the flavor will still be there. If it doesn't taste good in a glass, it certainly won't do your risotto or chicken marsala any good, either. And there's a plus side to using good booze in your recipes -- you'll already have the perfect accompaniment to your meal. The Citrus-Gin Marinated Chicken, below, goes beautifully with a nice gin and tonic. Personally, I'm a Tanqueray kind of girl, so in goes the Tanqueray when I'm grabbing ingredients.
Whatever you choose, just make it something that will make your food taste good. After all, isn't that the point?
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