Josh Reisner's ramen stock is packed with flavor—umami from dried shiitake mushrooms and Parmesan rinds, a touch of sweetness from Napa cabbage, and smoky notes from the charred leek and katsuobushi.

This stock from chef Scott Clark of Dad’s Luncheonette in Half Moon Bay, Calif., gets its luscious body from chicken feet, which release their collagen as they cook. The aromatics and umami-packed ...

Imagine a beautifully nuanced sauce built from a stock you’ve made in your own kitchen, coaxed from bones and aromatic vegetables and herbs. Imagine the slow pot, the beautiful machinery of a recipe, ...

I wake up in the morning, roll out of bed, forget my dreams, check my phone and then I pour myself a nice warm cup of chicken foot coffee. It’s not really coffee. I call it that because I drink it out ...

Can the two be used interchangeably? One way to think of either chicken stock or broth is that it is a favorable substitution for water. Even though you could use water as a base for soup, a stock or ...

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...

No, they’re not the same, but yes, you can substitute one for the other. But if you can be choosy, here’s when to opt for stock over broth. While boxes, cans, and cubes of bouillon are ubiquitous on ...

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