Cooking with Cheap Wine?

We all know the rule... never cook with something that you didn't want to drink... right? I've always believed that (even though I have been known to occasionally toss a bit of rather harsh red wine into a pasta sauce).

Well, an entertainingly written article in the New York Times debunks that theory. The writer actually bought both the crappiest and the best wines she could find and then prepared the same dishes with them. And as it turns out, you really DON'T need to use good wine in cooking. Or at least that's what she says (I'm still a bit skeptical). Read the article here.