Bouillon cubes are loaded with salty, umami flavor and have been adorning pantry shelves for almost a century. These crumbly little blocks are made from dehydrated meat stock or vegetable broth ...

Despite lacking the fats, consommé can actually work as a great substitute for beef broth (or stock) in a pinch. Then, there are beef bouillon cubes. For people who don't have a habit of keeping ...

After tossing out yet another bulky, half-used box of chicken stock wasting away in the fridge, Valerie Zweig and her cousin, ...

Le Bouillon Chartier started out as a popular canteen, made famous in Paris over a century ago by the Chartier brothers, who offered broth — or bouillon — and hearty fare to blue-collar laborers.

Standard broth is made using meat, water and flavourings, while bouillon and stock cubes are simply dehydrated stock. If you’re interested in the solids-to-liquids ratio, simmer time and protein ...

The biggest difference for someone who's thinking of buying or using one or the other is that broth is a little thinner and has fewer calories per serving. Stock usually is a little more full-tasting ...

Make a restaurant-worthy shrimp cocktail at home with not one, but two, dipping sauces inspired by the South: a classic horseradish rémoulade or one with Vietnamese-inspired flavors.