Walking through the soup aisle, you're bound to find a section dedicated to chicken bouillon, or stock cubes as they're sometimes called. If you're a home cook who loves making soups and stews ...

Producers use dehydrated meat fat to give the bouillon cubes flavor -- the most common proteins used are chicken, beef, and lamb, although you can also buy pork and seafood bouillon. Salt and oil ...

To the same pot, add the curry powder and stir, letting it toast until the colour changes from yellow to a light brown, ...

After tossing out yet another bulky, half-used box of chicken stock wasting away in the fridge, Valerie Zweig and her cousin, ...

Add chicken; stir-fry for 1 minute. Add rice wine, and then stock; bring to a simmer. Stir in corn, soy sauce, sesame oil, bouillon and pepper; bring to a boil over medium high. 2. Whisk together ...