Alcohol in cooking

I have a friend who is a recovering alcoholic. He says he has zero tolerance for alcohol, which means he won’t eat any foods cooked with alcohol even though it burns off. My question is: What about the alcohol in vanilla? I never gave it a thought until I made some vanilla extract myself, (due to the fact that I can only find vanilla beans or Imitation Vanilla Extract here).

Thanks for this list, it will be very helpful. In regards to the vanilla, I know it is such a small amount, but he has said “zero tolerance”. Maybe I should just ask him and risk him not eating any pastries I make. LOL