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Making stock

  • How-To

    How to Make Turkey Giblet Broth

    Wondering what to do with the bag of giblets that come with your Thanksgiving turkey? They're perfect for making a simple broth that's the backbone of a flavorful gravy.

  • Article


    A stockpot is probably the largest pot in your kitchen, so you want to buy a good one. Check out our favorites and get tips on what to look for in a quality pot.

  • Article

    Freeze spoons for defatting stocks

    When I'm making a soup or a sauce, I toss a few slotted metal spoons into the freezer. When it comes time to defat, I skim the top of the…

  • How-To

    Add flavor to soups and stews with a bouquet garni

    Little bundles of herbs and spices bring rich flavor to soups, stocks, sauces, and braises

  • Recipe

    Basic Vegetable Broth

    Avoid onion skins and carrot tops as they’ll make the stock bitter; trimming or peeling other vegetables is optional. Scrub or rinse all vegetables well, especially if they’re not peeled.

  • How-To

    The Way to Great Homemade Stocks

    Good stock is a real treasure for cooks, and while making your own takes a little time, it isn't difficult. In this article, food scientist Shirley Corriher explains the fine…

  • How-To

    The First Step to Great Flavor

    A versatile base of aromatic herbs and vegetables builds flavor in sauces, soups, and stews in every cuisine

  • Recipe

    Beef & Chicken Broth

    While you’re preparing this broth for the Tortellini in Brodo with Lamb & Asparagus, consider making a double batch— it keeps in the freezer for up to six months.

  • Recipe

    Fish Stock

    Reserve 1/4 cup of this stock for Rouille. The rest goes in the Bouillabaisse.

  • How-To

    Consommé, Clear and Simple

    Pure, intense flavor, with hardly a hint of fat

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