Is white wine the same as cooking white wine?

I use white vermouth in place of white wine, chinese cooking wine, sherry, whenever a recipe calls for a small amt of something something I use vermouth. I always have it on hand because I love perfect martinis.

freezing wine in ice cube trays (then storing in a freezer baggie) is a great way to portion it out. You just need one of two to deglaze a pan!
FWIW, wines that are low in tannins and/or oak make the best wines to cook with. This leaves out most Califormia chardonnays and pretty much all Cabernet Sauvignons. I really prefer dry vermouth to white wine for cooking for all the aforementioned reasons. Beaujolais or other Gamay wines are great (and affordable) for reds.

What ever wine you cook with is also the wine you should serve with the meal.

Cooking wine has a lot of salt. I prefer to cook with a Chardonnay or Pinot. But if you don't drink white wine that often, buying a 4-pack (6-8 8 oz) of white or red wines is a good way to go. 2

And by the way, in Mastering the Art of French Cooking, Julia Child repeatedly includes dry vermouth in her recipes where wine is an ingredient.

Wine can be frozen for future use. Much better option, if you have freezer space than sticking it in the fridge until you throw it out. Don't freeze in the bottle, though. Decant into a freezer container or even an ice cube tray. Once frozen, stick the cubes in a freezer bag to use as needed.

Dry vermouth will last a few months in the fridge. It will eventually turn vinegary, but before that happens, it'll just lose some of its flavor. It's commonly sold in 1/2 bottles, so that helps with using it up prior to it going bad. I completely agree with the above comments regarding only cooking with a wine you'd be willing to drink, by the way.

Please don't ever buy that stuff in the grocery store labeled "cooking wine." What that is is the cheapest sourest stuff they could NEVER sell any other way thats been doctored with lots of salt or salty elements. It's the worst! Always use white wine, or dry white Vermouth. But don't cook savory food with a sweet wine like Moscato. That's to drink for dessert!
Vermouth is a great choice, because once opened, it keeps longer than white wine because it's fortified wine. Plus, it has 13 herbs in it that won't hurt what your cooking one bit. :)

Only cook with wine that you would drink or offer to your guests.

A couple of issues here: one is that "cooking" wine generally has a whole lot of salt, rendering it unfit for drink but okay for cooking as long as you factor in all the salt. A regular white wine can be a better choice.

But, when I say "regular" white wine, that usually means one that is not so sweet. For some dishes, your sweet wine might be appropriate, but for most of them, you'd be better off going with something like a Sauvignon blanc.

if you don't drink white wine or are going to use it only occasionally, you might think about using a dry (white) vermouth. That'd be my choice before something labeled "cooking" wine.