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2. I ditched vanilla extract for good because of this fancy ...

   www.aol.com/lifestyle/heilala-vanilla-paste...

   Plus, just one teaspoon of this syrupy paste is equivalent in taste to one vanilla bean. You can use it in any recipe that calls for vanilla essence or extract, substituting it in the same quantities.

3. The somewhat-indulgent ingredient you need for superior ... - AOL

   www.aol.com/lifestyle/heilala-vanilla-paste-deal...

   This paste is an excellent addition to any home baker’s pantry. One jar contains the equivalent of 12 vanilla beans. The texture is thick and syrupy, with an almost creamy taste to it.

4. Bone broth is going viral for anti-aging and weight loss ...

   www.aol.com/news/bone-broth-going-viral-anti...

   Recently, bone broth supplements and powders with collagen have become increasingly popular, but the experts caution that consuming collagen may not have the benefits advertised (though it's not ...

5. Stock (food) - Wikipedia

   en.wikipedia.org/wiki/Stock_(food)

   The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones.

6. Hydrolyzed vegetable protein - Wikipedia

   en.wikipedia.org/wiki/Hydrolyzed_vegetable_protein

   Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by the hydrolysis of protein, and have a meaty, savory taste similar to broth (bouillon).. Regarding the production process, a distinction can be made between acid-hydrolyzed vegetable protein (aHVP), enzymatically produced HVP, and other seasonings, e.g., fermented soy sauce.

7. Bouillon cube - Wikipedia

   en.wikipedia.org/wiki/Bouillon_cube

   It was a precursor of meat extract and bouillon cubes, and of industrially dehydrated food. It is also known as pocket soup or veal glue. It is a cousin of the glace de viande of French cooking. It was long a staple of seamen and explorers, for it would keep for many months or even years. In this context, it was a filling and nutritious dish.