Unfortunately, it depends. Given the complexity of wines and their flavors, there is no one right answer. A Reisling might be good, or a Chardonnay depending on what you are making but it also may depend on the year and where it comes from. And what was good one year may no longer be available because it has all been drunk.
Good wine doesn't have to be expensive. You can get a good bottle for under $20 just about anywhere. After you drink it, you may decide you like a different varietal. So practice (drinking plenty) is important and lots of fun when done with friends.
I presume you aren't making dessert so a dry white would be appropriate generally. But you can always ask the wine seller. There should be someone who can point you in the right direction. Tell them what you are making and your price range and they will make a suggestion.
Then make sure you drink a little before you cook with it. If it's agreeable, use it. If not, buy a different bottle. Perhaps two so you can drink the same wine with the dish you made with that wine.
To those who don't like wine, I always say that it's because you haven't drunk enough of it. My first glass years ago was rather unpleasant. But over the years I've tried many different bottles and have greatly enjoyed some. Eventually you begin to understand what it is you enjoy or dislike about different wines so you can then make quicker selections but trying them is the only way to know.
When you make inquiries at the store, try and find the owner, who should have sufficient knowledge and experience to help you. If it seems like all the employees are no more than clerks with personal opinions, find another store.