Food-grade ethanol is commonly known as just 'vodka', and is available in local stores at concentrations of 40-95% ABV (alcohol by volume).
Used for flavor extracts.
At high concentrations, it's intoxicating or even highly toxic.
end-use considerations — In many cases, the goal isn't to retain the ethanol in the final dish, and cooks typically evaporate off the ethanol by gently heating the food.
food impact — it's colorless, and has a mild pleasant aromatic odor
used as a bacteriostatic preservative at low concentration in intravenous medications, cosmetics, and topical drugs
toxicity — It has low acute toxity, but very high concentrations can result in respiratory failure, vasodilation, hypotension, convulsions, and paralysis. It's toxic to infants.