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  2. Broth vs. Stock: Find Out Which One Is Best for Making Soup - AOL

    www.aol.com/broth-vs-stock-one-best-213800547.html

    The end result is a thin liquid that is flavorful and meant for drinking: Think chicken soup, like Ree's slow-cooker chicken tortilla soup, or consommé, which is essentially a fancy clarified broth.

  3. What's the Difference Between Stock and Broth? - AOL

    www.aol.com/food/whats-difference-between-stock...

    Award-winning food writer Alan Davidson says, "It could be said that broth occupies an intermediate position between stock and soup. A broth (e.g. chicken broth) can be eaten as is, whereas a ...

  4. Stock vs. Broth: Which Soup Base Is Best? - AOL

    www.aol.com/stock-vs-broth-soup-best-150022009.html

    The major difference between the two at the grocery store is the broth may contain salt. It’s not always true, but stock is generally considered a sodium-free product because it’s intended to ...

  5. Stock (food) - Wikipedia

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

    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.

  6. Broth - Wikipedia

    en.wikipedia.org/wiki/Broth

    Many cooks and food writers use the terms broth and stock interchangeably. [1] [6] [7] In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". [8] While many draw a distinction between stock and broth, the details of the distinction often differ.

  7. Stock vs. Broth: Which Soup Base Is Best? - AOL

    www.aol.com/lifestyle/stock-vs-broth-soup-best...

    Using broth or stock is a sure-fire way to amp up the flavors of your favorite recipes. Sure, you could use plain old water, but these flavor-infused liquids give you a leg up. They contribute ...

  8. Meat extract - Wikipedia

    en.wikipedia.org/wiki/Meat_extract

    Stock cubes, the most common type of meat extract. Meat extract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavor in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic chemist.

  9. Is Stock or Broth Healthier for You? Here Are the Differences

    www.aol.com/stock-broth-healthier-differences...

    Stock and broth are loaded with nutrients. Learn the differences, benefits and if one is better than the other, plus recipes and store bought recommendations.

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