Stocks and broths are one of the oldest forms of cooking. They enabled ancient humans to maximize the yield of animal proteins and vegetables by simmering them in water, effectively extracting ...

Store-bought beef broth — and by extension, beef stock, which is quite similar but includes beef bones simmered in the liquid instead of just meat — is a culinary shortcut that can sit in our pantries ...

One of the easiest ways to boost the flavor of store-bought broth is by adding a bouillon cube. Bring the stock or broth to a ...

Summer in Koreatown has long been marked by the sounds of slurping. The season for naeng myun -- cold noodles -- is now in full swing, and at restaurants across the neighborhood, huge bowlfuls of ...

The easiest thing in the world to make is beef stock. Just save whatever meat bones you have and freeze them. When you have about five or six, place them on a lightly oiled rimmed baking­ sheet and ...