With Alcohol?

Before I really got into cooking I always heard that when cooking with alcohol, it just cooks out. This is important for our dietary restrictions. However, recently I have discovered that MOST of the alcohol cooks out, but not ALL. So the question for the more experienced cooks in the bunch is, what's your view of cooking with alcohol? Is the remaining amount so small that it really is not worth worrying over? If you do not, and you encounter a recipe with alcohol, do you just leave it out, have you found substitutes, or do you choose a different recipe?