Poaching seafood in a court bouillon is one of the oldest techniques of French cooking. The classic court bouillon imparts a subtle, herby flavor to all kinds of seafood. The carrots and onions give a ...

In her cramped, dimly lit kitchen, Idowu Bello leans over a gas cooker while stirring a pot of eba, the thick starchy West African staple made from cassava root. Kidney problems and chronic exhaustion ...

Bouillon cubes and powders are the ultimate culinary cheat code for soup enthusiasts and flavor-seekers alike. You can use these dehydrated broths or stocks to instantly turn hot water into a ...

Using Bouillons can be a way to ensure cohesion by having a stock base ready for a myriad of meals. We’ve also taken a deep dive into the history of Bouillons and spoken with operators who use them to ...

Poaching fish in stock seems to be so out of fashion that I cannot remember the last time I saw it on a menu, anywhere. It’s truly old-school, so simple, and the fish turns out succulent, sensuously ...

Broiled fish is one of the easiest and most healthful ways to get dinner on the table in a hurry during the hectic work week. But soon broiled fish gets more yawns than cheers. It’s virtuous, but ...

2 large fish steaks (about 1 pound 12 ounces each) 1. Crumble bouillon into a small bowl, then add garlic, 2 tablespoons mustard and red pepper flakes, stirring to make a paste. Rub fish steaks with ...