Another term for the word broth. Bouillon is a broth that is made by cooking poultry, meat, fish, or vegetables in water. After cooking, the solids are discarded and the strained, leftover liquid is the bouillon. This broth serves as the base for soups and sauces.
A bouillon cube is the broth in a compressed, flavor-concentrated, dehydrated form. Cubes must be dissolved into a hot liquid before using.
Today's Thanksgiving tip is actually a really simple one. However, if you're a first time turkey chef, you'll definitely want to listen up. When you buy a whole bird — this is true for many chickens as well — there is actually a small packet inside of it. The packet is in the cavity of the bird and it contains all the giblets — heart, gizzard, liver, etc. — wrapped up in either a paper or plastic pouch. Whatever you do, make sure you remove this from the bird, especially if it's plastic. If you don't, the paper may burn, or even worse the plastic may melt. If the paper burns, you might still be able to salvage everything, however, if the plastic melts it's all over. It will have contaminated the turkey and the giblets, and your meal will be ruined. So simple tip, reach in and take the giblets out of the turkey.
If you're wondering what to do with that little packet, why don't you try making a giblet stock for your gravy? To get the recipe, read more
Since Thanksgiving is almost here, I'm sure you're all thinking about the delicious food you'll be making. If you're like me, I know you have a lot to prepare, so whatever makes things easier is always a plus. 
That's why I love the broths made by Pacific. You can find them at most health food stores, and I've seen them in the health food section of regular grocery stores too. They come in 32 oz. aseptic containers like these that hold four cups of broth, but they also sell smaller containers in packs of four if you only need a cup or two.
The organic vegetable broth is my favorite, but they also make beef broth, low sodium chicken broth, free range chicken broth and mushroom broth. They are gluten-free, casein free, yeast free, and all are fat free (except for the beef broth, which is lowfat).
In the veggie broth, when you look at the ingredients, all you'll see are carrots tomatoes, celery, onions, garlic, leeks, bay leaves, parsley, thyme, and sea salt. It's all natural and as close to homemade as you can get, without going through the trouble of making it yourself.
You can use broth in tons of recipes, so instead of using water in your soups, casseroles, rice or stuffing, use broth for a richer, more delicious taste. I've tried many different brands of broth, and Pacific broths definitely have the best flavor in my opinion.
Fit's Tips: If you check out the Pacific website, they have a whole list of wonderful recipes you can try out that use their broths.
With our busy lives, between work, exercising, and our families, cooking a healthy dinner doesn't always get done.
Since it is National Soup Month, I thought I would tell you about my favorite ready made soup.
Imagine makes a whole array of pre-made, organic soups and broths. They're sure to warm you up during these cold months.
They make soups such as Creamy Butternut Squash, Creamy Potato Leek, and Creamy Sweet Potato. They're made with actual organic vegetables and herbs, and their garden-fresh flavor is preserved by their aseptic packaging.
They also make stocks and broths such as Free-Range Chicken, No-Chicken, and Vegetable - a great base for your favorite soup recipes.
Look for them at your local health food or grocery store next to the cans of soup. They come in a few sizes, so you can make a bowl or a whole batch.
Fit's Tip: They're great on their own or you can add your favorite veggies, herbs, and spices to make them unique and a little more hearty. My favorite recipe - add sweet potatoes, carrots, and a little freshly grated ginger to the Creamy Butternut Squash Soup. It's delicious.
Stock: A strained liquid that results from simmering meats, fish, herbs, and vegetables in water. It is usually made by browning bones, vegetables and other ingredients before they're cooked in the liquid for hours. Used as a basis for soups or sauces.
Broth: A flavorful, aromatic liquid made by simmering water or stock with meat or vegetables.
Generally speaking, stock has a heartier, richer flavor. This is mostly due to the bones used (broth is made with meat only and no bones). In most recipes the two can be interchanged with similar results. Fine chefs might tell you different, but for regular home cooking, the dish will be fine. However, note that broth may end up saltier than stock, so you may need to adjust your recipe accordingly.
