Stock is thicker and unseasoned, made from bones and simmered longer, while broth is thinner, seasoned, and made with meat (sometimes with bones). Vegetable versions differ subtly—stock uses whole or ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. After years of threatening to do so, I have ...

This is a Public Service Announcement: If you aren’t making stock out of that leftover roasted chicken carcass, you are throwing money in the trash! According to Title 18, Chapter 17 of the U.S. Code ...

The very first time I boiled a whole chicken, nearly 10 years ago, I was overwhelmed by how much it perfumed my apartment with the scent of my mother’s kitchen. I wasn’t trying to re-create her ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Josh Reisner's ramen stock is packed with flavor—umami from dried shiitake mushrooms and Parmesan rinds, a touch of sweetness from Napa cabbage, and smoky notes from the charred leek and katsuobushi.

If you enjoy making homemade soup, you may wonder what the difference is between stock and broth. After all, your grocer's soup aisle is likely filled with several brands of stock and broth, so which ...