Despite what the USDA may say, they're not the same.

Learn how to make classic chicken stock with a whole chicken and wings for rich flavor for soups, sauces, and stews. This essential recipe freezes beautifully and forms the backbone of countless ...

Not all chicken broths behave the same. Here's how regular, low-sodium, and unsalted actually perform—and which one gives you ...

Fish stock, or "fumetto di pesce"—like the Italians say—is this secret ingredient that really brings seafood dishes to life ...

With minimal prep and as much time as you're willing to invest, the payoff is tasty.

The first “restaurants,” so-named, weren’t restaurants. They were broths, bouillons and consommés, fashioned by cooks in Paris in the mid-to-late years of the 1700s. Their aim was to “restaurer,” the ...