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6 Easy Chicken Broth Substitutes That Will Save Your Dinner

As someone who doesn’t eat most canned (or cubed) stocks and broths—they can be overly salty—and usually is too lazy to make them from scratch, I find myself often cooking without stocks and broth. Or sometimes, I’ve run out of homemade chicken broth o…

As someone who doesn’t eat most canned (or cubed) stocks and broths—they can be overly salty—and usually is too lazy to make them from scratch, I find myself often cooking without stocks and broth. Or sometimes, I’ve run out of homemade chicken broth or store-bought vegetable broth and don’t have time to re-stock before I begin cooking.

You’re probably wondering how in the world that’s possible, since so many recipes use broth and stock. Instead of flavorless food, though, I use simple combinations of water, fresh ingredients, and various add-ins (from kombu and bonito to coffee and beer) to produce flavorful broth substitutes whenever a recipe calls for vegetables, beef, or chicken stock. I get to be more in control of the end result of the dish this way. Paul Bertolli knows what I’m talking about.

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The 5 French Mother Sauces Every Cook Should Know

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Read on to learn how to make each one.

In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté…

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Read on to learn how to make each one.


In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L'Art de la Cuisine Française au Dix-Neuvième Siecle. Later on, Hollandaise got added to the family. Since then, many people consider others sauces—sweet and savory from all around the world—as unofficial extended relatives of these five sauces.

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