Stock

And can you use them interchangeably in recipes?

The ideal starting point for soups, stews, risotto, and more—with a heavy hand of umami and deep, roasty flavors.

By adding a splash of Pernod to her fennel-based potlikker, Carla Hall doubles down on licorice-y flavor, creating an aromatic, anise-based broth suited to seafood and vegetables.

In this untraditional, smoky-sweet, plant-based potlikker, Carla Hall uses smoked paprika, red wine vinegar, and sun-dried tomato paste to bring umami.

Carla Hall’s deeply savory take on potlikker is made by slowly simmering country ham with garlic and crushed red pepper flakes.

Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.

This fiery red broth is a labor of love, but it’s worth it—your hot pot spread depends on a rich, flavorful base.

Forget fine jewelry—I want fine mesh instead.

40 minutes instead of 3 hours babysitting the stovetop? Sign us up.

You will get as much richness and depth from this stock after 40 minutes under pressure as you would from 3 hours of simmering on the stovetop.

Browning the onions and using mushrooms gives this stock a deep golden brown color and plenty of structure and savory flavors.

That roast chicken has so much more to give than one measly dinner.

This back-pocket broth is hardly even a recipe, but it's the most soothing soup we can imagine for sick days, cold nights, and any other time you need a little extra comfort. 

We tried 22 bone broths to pick the most flavorful, closest-to-homemade options.

We tasted chicken, beef, and vegetable options to pick the best in each category.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

This is the perfect moist on the inside, crispy on the outside combo

Stock will make nearly every single dish on your table better.

Make this stock recipe ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.

Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.

Have these six items at the ready and consider your next meal made.

When should you use homemade versus store bought chicken stock? Our Test Kitchen editors weigh in.

A message from Bon Appétit.

There's gold in that freezer case. Gold!