Water or Flavor?

I have wondered why recipes will call for water when other liquids could be added to enhance flavor? I do not want to start a food war, but Big Guy has created a mantra in our kitchen which is “why use water when you can add flavor?”

We tend to grab the chicken or beef broth, depending on the recipe, to enhance the ingredients in our recipes. I even use calvados, a lovely French apple brandy, to jazz up my Thanksgiving cranberry sauce. Let us not forget the use of red wine in my onion soup. Obviously, no fear in this kitchen when it comes to tweaking recipes.

Do you have a favorite flavor enhancement which is your go-to in your favorite recipes? No judgment here whether it is a “vice” or “virtue” twist!