Add Yahoo as a preferred source to see more of our stories on Google. Straining broth and stock will remove small bone particles and other flotsam from simmering. (Paul Barrett/For the Times Union) ...

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 ...

There's a saying among chefs. I don't mean the home-taught kind, like you and me. I mean the ones who went to culinary school, who can rattle off the five French mother sauces and know how to break ...