These concentrates' flavors are richer and more authentic than traditional bouillon cubes or powders because they're made from broth with real ingredients (not just salt and simulated flavors). We're ...

Bouillon, or stock, or broth, is the foundation of a range of dishes, not just French ones. It is the essence of a risotto. It is the heart of a soup and constitutes the body of a stew.

If you've never tried the concentrate, give it a try. It can be substituted in all recipes calling for broth or stock at 1 teaspoon of base per 1 cup of water for full strength or less to taste.

That’s why we buy bouillon cubes, why we make our own stocks and broths and freeze them, why we sock soup away in the freezer to be eaten another day.

Add water, bouillon concentrate, lima beans and corn. Cover and bring to a boil over high heat. When soup boils, uncover and cook for 20 minutes or until potatoes are very tender.

The bouillon won't dissolve yet; this is OK. Microwave, uncovered, on 100 percent power for 2 minutes, watching closely to make sure the mixture doesn't boil over.

Add the 2½ cups of water, the rice, cashews, Vegan Bouillon and salt, stirring to incorporate; then, if you’re using broccoli florets, add about half of them to the saucepan.

Better than Bouillon can be used to boost many dishes from mashed potatoes to casseroles. So, we compiled a list of the 12 best ways to use this concentrate.

Add water, bouillon concentrate, lima beans and corn. Cover and bring to a boil over high heat. When soup boils, uncover and cook for 20 minutes or until potatoes are very tender.