What’s the difference between stock and broth?

For most of my cooking life, I thought “stock” and “broth” were just two different terms for the same thing. (Perhaps one was old-timey and the other new age.) I didn’t really think much about those savory meat-flavored liquids beyond the occasion I wanted to make soup. But as it turns out there are actually significant differences between the two. The differences between stock and broth It would be easy to assume stock and broth are the same thing, after all, they’re both liquids flavored from simmering various meat scraps and vegetables. But there are three things that set the two apart: the cook time, the ingredients used, and the seasoning (or lack of seasoning). What is stock? Stock is made by simmering animal bones (and sometimes, but not always, small scraps of meat) with onions, carrots, and celery in a large pot of water. The bones may or may…

Alton Brown’s tips for never messing up a recipe again

You’ve diligently worked all day on a recipe, and it’s finally time for the first taste. You, dig in for a heaping forkful of the fruits of your labor only to find something isn’t right. Alton Brown knows every cook has been there so he offered his insanely simple solution: read the recipe. Like, actually take time to read and digest everything it’s telling you to do. Most recipe mishaps can easily be avoided, he says. The problem is that we don’t take the time to grasp exactly what a recipe is calling for. We may do a quick scan before beginning to cook or bake, but we don’t focus on detail words that can make all of the difference. On his website, Brown wrote, “According to my calculations, about 30 percent of the dishes prepared from written recipes go wrong because the cooks concerned didn’t actually read said recipe. Sure, we glance at them…