Tips & Techniques

5 Links to Read Before Making Stock

January 15, 2014

Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come.

Today: Elevate soup with homemade stock.

How to Make Tomato Soup Without a RecipePantry-Cleaning SoupJoan Nathan's Chosen Matzo Ball SoupCaul-do Verde

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Making a big pot of soup is easily one of the most satisfying simple pleasures of winter. But using store-bought stock in a soup you've chopped and stirred ingredients for all afternoon seems like a missed opportunity. We suggest whipping up a batch of homemade stock -- enough to ensure you can freeze some for later use. (It's the best gift you can give to your future self!) These links will help.

  • Watch: How to make stock. (Food52.)
  • Skim fat and impurities off the top of your stock with these handy tricks. (Saveur.)
  • If you're short on time, shred veggies before making your stock. (The Kitchn.)

What do you want to read about next? Tell us in the comments!

See what other Food52 readers are saying.

  • AntoniaJames
  • Katelinlee
The grocery store is my happy place.


AntoniaJames January 16, 2014
Video instruction on using pressure cookers; plus additional columns on related topics, e.g., adapting recipes, interesting less common uses (e.g., boiling eggs, as noted in another column here this morning), etc. It's on my intentions/interests list for the new year. ;o)
Katelinlee January 15, 2014
I could use some help getting steaks just right.