Broth is the old soul of the kitchen. It’s a simmered liquid, usually made from meat, bones, and aromatics like onions and celery. The process is simple: you toss everything into a pot, cover it with water, and let it gently bubble for a few hours.
Strain out the solids, and you’re left with a golden or amber liquid that’s loaded with flavor. It’s not as thick as stock (which gets its body from bones), but it’s more of a direct, meaty taste.
The Secret Life of Bouillon
Bouillon is essentially dehydrated broth. It comes as a cube, a powder, or a paste, designed to be dissolved in hot water. The word itself comes from the French verb bouillir, meaning “to boil,” which is funny because you rarely boil it yourself.
To make bouillon, manufacturers cook down broth until it’s a concentrated, shelf-stable block. They often add salt, MSG (yes, it’s natural and safe), and a few stabilizers to keep it from turning into a brick of sludge.
