broth

During soup and stew season, few things are more indispensable than stock or broth. But what's the difference between the two? Are they simply the same thing?

The answer depends on whom you're talking to. Colloquially, the two terms are often used interchangeably, and in some types of cooking, such as classic French cuisine, there's no distinction between the two. But in North American cooking, the definitions can vary.

While beef, turkey, or chicken broth is made generally from meat, stock is produced by simmering browned vegetables and bones. As a result of the gelatin released from the bones, stock tends to have more viscosity and a fuller mouthfeel. The browning also creates a darker color and a roasted flavor.

If you've never made your own stock, trust us: homemade vegetable stock and chicken stock are easier to prepare than you think.

One of my New Year's resolutions is to always bring my lunch to work. I'm trying to save money, eat healthier, and have more time so I can go on a long walk during my workday. So far, so good!

Of course now that I'm shopping at the market more often I'm trying to figure out ways to bring down costs there too. Two words: sandwich meat. For my sandwiches I like to use good quality meat, which means natural, organic, or minimally processed. And even though it's still cheaper than eating out, this stuff is really expensive! One 8 oz. package of free range natural turkey meat costs $7, and only lasts me a few days. As I sat eating my sandwich last Friday, I decided that I would try and make my own sandwich meat this weekend. I figure it's cheaper, will last longer, and it's going to taste better.

To find out about all the money I saved and how it tasted, read more

You can save money and eat healthier by making your own veggie broth. Step it up a notch and make it by using leftover veggie scraps. Not only will your broth have a nice, rich flavor, you'll also be cutting down on waste.

Whenever I cook with vegetables, I put the scraps into a big plastic bag to make a broth with at the end of the week. Potato, parsnips, and carrot peelings, the outer layers of cabbage, and the tops of onions and celery stalks, always make an excellent base. I have a separate bowl that all my veggie scraps go into while I'm cooking, and during cleanup I just dump everything into the plastic bag. Depending on how soon I'll use the scraps, I keep them in the refrigerator or the freezer.

To find out how to make the broth, read more

If you think mussels are a fancy and complicated dish only to be enjoyed at French-style bistro restaurants, this recipe will have you thinking again. Mussels are actually incredibly simple and quick to make. All you have to do is simmer them in a fragrant liquid — here it's a combination of garlic, ripe tomatoes, and white wine — until the shells pop open. Serve with a mixed green salad and chunks of crusty bread for mopping all the savory, briny juices. To experiment with this rewarding meal, which comes together in minutes, get the recipe and read more