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Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
The tradition of perpetual stew remains prevalent in South and East Asian countries. Notable examples include beef and goat noodle soup served by Wattana Panich in Bangkok, Thailand, which has been cooking for over 50 years as of 2025, [6] [7] and oden broth from Otafuku in Asakusa, Japan, which has served the same broth daily since 1945. [8]
Broth, also known as bouillon (French pronunciation:), [1] [2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. [ 3 ] [ 4 ] It can be eaten alone, but it is most commonly used to prepare other dishes , such as soups , [ 5 ] gravies , and sauces .
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Broth can be served as is, or used as stock, or served as soup with noodles. [8] Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts. [9] Chicken bouillon or bouillon de poulet is the French term for chicken broth. [9] Chicken consommé is a more refined chicken broth. It is usually ...
In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment. [ 1 ] Consommé has three English pronunciations: traditionally in the UK, the stress is on the middle syllable; [ 2 ] in modern UK English, the stress is on the first; and ...
Eugenia Bone is an American food and nature writer, as well as a chef and amateur mycologist. Her work has appeared in the New York Times , Wall Street Journal , Food & Wine , Saveur and the BBC Science Focus .
The fruiting body, or mushroom, is an irregular brain-shaped cap dark brown in colour that can reach 10 centimetres (4 inches) high and 15 cm (6 in) wide, perched on a stout white stipe up to 6 cm (2 + 1 ⁄ 2 in) high.