Cooking 101: What’s The Difference Between Stock, Broth, and Bouillon?

Bouillon, broths, and stocks….3 things that a lot of people use interchangeably when they cook. But there are differences, and some are better for specific uses.VERY simply put, the differences are: 1. Stock – the liquid that remains after simmering meat, bones, and vegetables for a long time. More intense in flavor, especially if theContinue reading “Cooking 101: What’s The Difference Between Stock, Broth, and Bouillon?”

Onion Soup By Risa Regala

The secret to any robust soup is its base. While most recipes and chefs call for beef or chicken stock, most of us don’t have the time to prepare stock from scratch (spending hours and hours waiting for the liquid to reduce and develop its deep flavors). We mortals usually go for the quick-fix: theContinue reading “Onion Soup By Risa Regala”