The first written account of “stock” as a culinary staple goes back to 1653, when La Varenne’s Cookery described boiling mushroom stems and table scraps with other ingredients (such as herbs and basic vegetables) in water to use for sauces. But really, the concept of stock has probably been around for as long as people have been using water to boil food.

Before we jump into the specifics of stock and why you should be making it at home, let’s get into the semantics: stock and broth, while often used interchangeably, are intrinsically different. Stock is the liquid gold that is created after… more


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