Confession: I Prefer Better Than Bouillon to Homemade Stock

Why Better Than Bouillon is better than everything.

May 16, 2019
Photo by James Ransom

The amount of broth and stock I use in my kitchen on a weekly basis is approximately the volume of all of the Great Lakes, put together. Broth is the basis of an absurd amount of my recipes and in my cooking, whether it be soup, stew, stir-fry, risotto, sautéed vegetables—you name it. I’ve made my own stock from scratch, I’ve used a gazillion gallons of broth from cartons and cans, and I’ve also resorted to a bouillon cube in a pinch.

(This is a judgment-free broth/stock zone. Purists or haters, move along—no bouillon shaming here.)

And then one day, like many others, I became intrigued with a little line of jars called Better Than Bouillon. At first I scrunched up my face. I thought: Bouillon, at least in cube form, isn’t all that spectacular to begin with. So to be better than it already feels like a whisper of a promise, a pretty low bar.

But ever the stock-obsessive, I decided to give it a solid shot...and let me tell you! Not only is Better Than Bouillon truly better than bouillon, it’s a lot better than bouillon.

Photo by Amazon

First of all, it actually tastes like chicken (or beef or vegetables, depending on the flavor you buy), not just salt. So that’s a major “better” right there. Unlike other brands of bouillon, it actually has real ingredients. The vegetarian base, for instance, is made with carrots, celery, onions, and tomatoes. Interestingly it even specifies “garden” carrots, celery, onions, and tomatoes. (I’d like to see that garden.)

Join The Conversation

Top Comment:
“I adore Better than Bouillon. I use the chicken, the beef and the vegetarian all the time. I'm excited to learn that there are lobster and clam versions. I have recently come to love Knorr's Caldo de Tomate con sabor de Pollo which I picked up at a Mexican grocery store. It is clearly what makes restaurant Mexican rice so delicious. It does contain MSG. Also good old Campbell's consomme is a wonderful flavor enhancer. It is very concentrated and a can will usually last me for three dishes.”
— Lynn D.

Is it salty? Sure, but so is canned or boxed broth, and like them, Better Than Bouillon is available in reduced-sodium versions (some of which also happen to be organic). The organic, reduced-sodium chicken, beef, and vegetable bases have 50-percent less sodium than their regular counterparts.

Anyway, if you’re worried about sodium, you could easily get away with using less, sometimes significantly less, than the package suggestion of one teaspoon per eight ounces boiling water.

If I’m cooking grains or rice in broth, for instance, I’ll use a teaspoon of BTB in four cups of water, which is still plenty to lend a nice little oomph of flavor (and then you can also skip salting). A dab in a sauce ups the ante perceptibly. If you’re making a soup or stew with broth and adding in various other ingredients like meat, vegetables, and seasonings, then one teaspoon of bouillon per two cups of water is more than suitable.

Some outlets may just carry the three basic flavors—chicken, beef, and vegetable—but in total there are 24 types of BTB (if my count is correct), which fall into the categories: Premium, Organic, Vegetarian, and Reduced Sodium. (These are not exclusive of each other.) Other flavors include a chicken-free chicken base, a garlic base, a lobster base, a mushroom base, and a clam base. I’m more than a little excited to give them all a whirl, but my favorite by far is the chicken.

A jar of Better Than Bouillon, once opened, will keep in the fridge for many months. That, for me, is one of the greatest benefits of keeping it on hand. There is a “best if used by” date on each lid, and for the most part at the time of purchase those dates are at least 18 months away, at least in my experience.

The Better Than Bouillon line is also available in various sizes, which is handy as you contemplate your refrigerator real estate against your broth usage. A restrained 3.5 ounces, a reasonable 8 ounces, and my favorite, 16 ounces (which contain a whopping 76 one-teaspoon servings, which measures out to about 76 cups of stock, or 19 quarts).

Here’s some math to consider as you contemplate your optimal BTB jar size: If you were sticking to the one teaspoon per one cup of water ratio (again, usually a little generous), then an 8-ounce jar would yield 38 cups of broth, which is equal to 9 1/2 quart-sized cartons of broth or 38 8-ounce cans. Think about how often you go through that quantity of broth, and there’s a good guideline. (Also: That’s a hell of a lot of storage space you just reclaimed.)

So, Better Than Bouillon is better than bouillon. But is it as good as boxed or canned broth? In general, I think so. And is it as good as homemade? Well, let’s be reasonable. But let’s also think about how likely we are to make 38 (or 76) cups of homemade broth, not to mention the freezer space needed to store it.

It’s hard to deny a smart kitchen shortcut when it’s there calling for our embrace. The least we can do is make room in our hearts (and our fridges) for these little jars.

Are you a Better Than Bouillon fan, too? Tell us in the comments below.

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Bonus Recipes

Sold? Here are some recipes to put your new favorite pantry item to work (for each cup of stock called for, replace with 1/2 to 1 teaspoon Better Than Bouillon plus 1 cup water):

See what other Food52 readers are saying.

  • cgeelove
  • ChicagoV2
  • Lee
  • Lori Kirman
    Lori Kirman
  • Susan Hoefs McShane
    Susan Hoefs McShane
Author of The Mom 100 Cookbook and blog. A New Yorker, cook, and mom, I don't sit still very much.


cgeelove November 24, 2021
Omgoodness BTB is the best and most definitely a staple! I've tried in soups and dishes and they have always come out great.
ChicagoV2 December 7, 2020
I love the stuff too, but can someone tell me the secret to working with it. Every time I measure it out a ton of it sticks to my measuring spoon. And it doesn't dissolve all that easily either. Any suggestions?
alison P. December 8, 2020
i just use my fingers to get it off the spoon! also use super hot water and stir it around.. if i'm adding it to a dish, i plop it in the hot pan full of ingredients and add the water and stir it all together.
DViolet February 16, 2021
I make BTB in a separate cup as I’m preparing other ingredients. Use hot water, leave the spoon in the cup to dissolve it all, and whisk with a fork.
Matt H. March 27, 2021
Start with less water than you ultimately plan to dilute with, and thin it out progressively. For example, whisk about 1/4 cup of water with a teaspoon of BTB, than add the remainder of the cup of water and it should dissolve pretty evenly that way.
Clyda January 14, 2023
I use an ordinary flatware teaspoon rather than a measuring spoon, and I scrape it off of the spoon into hot water with a whisk, and I have no trouble getting the sticky paste to blended into hot water, using the whisk and kind of swishing the spoon around. Once the paste is off the spin completely, I use the whisk blend the paste in to the water thoroughly till it’s completely dissolved. I have no problem at all getting it to work this way.
Lee May 17, 2020
I agree with this 100%. I make my own stock, but I use it only for soups. Any other use for stock in a recipe gets BtB.
Lori K. May 16, 2020
I buy them directly from the company through Facebook. They are all wonderful and make my food taste so
Much better
Susan H. May 2, 2020
I love this product and use it often. For example, when browning ground beef for a chili, tacos or sloppy joes I add some of the low sodium beef BTB and it really ramps up the flavor.
Lisa H. May 2, 2020
One of my kitchen staples! People always wonder why my soup is so good, BTB is absolutely why!! LOVE IT!!
Genevieve L. April 15, 2020
Have you ever read the label? Third ingredient after salt is SUGAR wit the fourth ingredient being CORN SYRUP. Along with all of the other mass produced add ins - those three ingredients trick your brain into desiring it. I for one have never put sugar or corn syrup into my broths.
Nancy A. May 2, 2020
Mine does not have any corn syrup in it. First ingredient is roasted chicken. I just started using it and agree that it tastes way better than any kind of purchased broth.
Sara B. January 24, 2020
I've been buying it for many years and can't cook without it. The reduced sodium chicken is a staple in my refrigerator. I cook all the time, every day and it is essential.
Crystal B. October 7, 2019
I have to be on an all-liquid diet for a little while. Is BTB good to drink straight up, low sodium only?
alison P. October 8, 2019
it tastes pretty good straight up- give it a shot.
Jodie W. May 18, 2019
BTB tastes like homemade, except with added saltiness. I like mixing the two.
Kristen May 18, 2019
I just spent half the day making homemade beef stock for the freezer, but ALWAYS have chicken and beef BTB on hand. It’s super handy and flavorful!
Michael W. May 17, 2019
This stuff rocks! Been using it for years.
Carmela May 17, 2019
Please share how you would use the Lobster base...thanks.
Lindy May 3, 2020
Lobster risotto, fish pie, shrimp chowder, seafood bisque. Boosts the flavor of stock made from frozen saved shellfish shells.
Matt H. March 27, 2021
If you won’t miss the lobster meat too much, you can make a lowbrow version of lobster bisque out of nothing but pantry staples that’s pretty tasty.

I start with a roux in a small pot. Meanwhile, I whisk 2tsp of BTB with 1/2 cup milk in a Pyrex liquid measure. Once it’s homogenized, I add another 1.5 cups of milk, stir, and throw it in the microwave for a minute or so.

Once the roux is cooked, I add a splash of brandy to the pan and burn it off, then a little squeeze from the tube style of tomato paste. Whisk that in and let the tomato paste cook a bit then slowly whisk in the milk/BTB mixture. Add a little cream at the end if you like it extra rich
alison P. May 17, 2019
yes! i love this stuff. i've been recommending it for years. when i first discovered it, i felt like it was my guilty little secret. it's much more flavorful than boxed broth, and more economical, too.
great in cous cous, rice, gravy- you name it!
cookycat May 17, 2019
Love BTB use it in many dishes. It really adds something to each dish.
Beth G. May 17, 2019
We love this stuff. It's so much more versatile than broth because you can add it to anything without adding a lot of extra moisture. We buy the chicken btb at Costco and always have it on hand, but the mushroom might be our new favorite. It adds great earthy flavor.
Rachael A. May 17, 2019
BTB is awesome. It also cuts down on those non-recyclable boxes stock comes in. I make my own and freeze it, but BTB comes in handy when you need a little flavor boost, or don't want to defrost a whole quart of stock when you need half a cup for a recipe.
Nathalie D. May 17, 2019
I’ve only started using it recently. I add it to chicken bones and trimmings when I make a stock from leftovers and I get the viscosity I want plus the flavor from the Better than bouillon. My husband does the shopping so I’m
At his mercy for type - usually roasted chicken.
Michele K. May 17, 2019
Have been using the vegetable version to cook germinated brown rice for quite a few years--awesome! Both the regular & lo-salt are good when I make minestrone & don't have time to run to the store for broth.
Sue S. May 17, 2019
I have used the chicken beef mushroom and lobster....I am never without the chicken and beef my only regret is the chicken needs to come in a vat size...It is delicious with so many uses...