You’re making a homemade soup, and the recipe calls for vegetable broth. Sure, you could pick up a carton of the pre-made stuff at the grocery store—convenient, no? But before you do, we think you ...

For some dishes, chicken stock just won’t do. Enter sauce expert Susan Volland. She says homemade vegetable stock is quick, inexpensive and can be easily adapted for use in any recipe. When made fresh ...

Say goodbye to industrial stock cubes, and say hello to homemade! Why buy cubes full of additives when you can make them ...

I don’t think my cauliflower is going to blossom before winter comes on. It’s sad to look out at the garden and see the healthy veggies just days away from their early demise, but it occurred to me–if ...

If you haven’t attempted stock from scratch, vegetable stock is a smart place to start: It’s as easy as combining vegetables, aromatics, and cold water in a large pot, letting the mixture simmer until ...

Earlier this week, I made some delicious vegetable stock after prepping a lot of veggies for snacks and salads. Into a big pot went carrot peels, the chopped green parts of leeks, tough cauliflower ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

1. Tie the parsley, thyme, peppercorns, bay leaf and optional juniper berries in a small square of cheesecloth. This is called a “sachet d’épice” or “spice bag.” (If you don’t have cheesecloth, don’t ...