You’re making a homemade soup, and the recipe calls for vegetable broth. Sure, you could pick up a carton of the pre-made stuff at the grocery store—convenient, no? But before you do, we think you ...

Say goodbye to industrial stock cubes, and say hello to homemade! Why buy cubes full of additives when you can make them yourself with simple, healthy, seasonal ingredients? Here, we rely on fresh ...

Vegetable stock, made by simmering vegetables and herbs, enhances dishes with natural flavor. Avoid over-boiling and strong veggies. Use as a base for soups, curries, and rice. Store refrigerated for ...

For some dishes, chicken stock just won’t do. Enter sauce expert Susan Volland. She says homemade vegetable stock is quick, inexpensive and can be easily adapted for use in any recipe. When made fresh ...

Ribollita, a classic Italian dish made with beans, tomato sauce, parmesan, and bread, becomes particularly memorable thanks to the homemade vegetable stock. This recipe, from The Haven's Kitchen ...

If you haven’t attempted stock from scratch, vegetable stock is a smart place to start: It’s as easy as combining vegetables, aromatics, and cold water in a large pot, letting the mixture simmer until ...

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 ...

Earlier this week, I made some delicious vegetable stock after prepping a lot of veggies for snacks and salads. Into a big pot went carrot peels, the chopped green parts of leeks, tough cauliflower ...

We recently blind-tasted about a dozen brands of vegetable broth side by side. The result was astonishing: More than one brand was incredibly sweet, like carrot juice, while another had an ...

These recipes put the grocery-store staple to work in cozy soups, creamy risottos, and savory potpies, dumplings, curries, ...

I was amazed at how much I missed chicken stock, especially when making the soups and sauces that so often use it. I've found that store-bought vegetable stock just isn't rich enough--or, worse, it's ...