Chicken Bone Broth
A deeply nourishing, collagen-rich broth drawn from roasted chicken bones over 12–18 hours — it gels solid when co…
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Chicken Stock
The quiet backbone of the French kitchen — bones and aromatics drawn out over hours of barely-trembling water unti…
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New England Clam Chowder Base
A thick, ivory chowder built on salt pork, clam liquor, and floury potatoes, finished with enough cream to turn th…
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Court-Bouillon
A quick, acidulated aromatic broth — the classic French poaching liquid for fish and shellfish. Water briefly simm…
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Kombu Cold-Steep Dashi
A mineral-clean vegan stock drawn from dried kelp and cold water alone — the purest expression of umami, extracted…
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Niboshi Dashi (Dried Sardine Dashi)
A bold, mineral dashi of niboshi — dried baby anchovies or sardines that have been gutted to remove the bitterness…
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Shiitake Dashi
Amber-clear vegan dashi cold-steeped from dried shiitake — deep, earthy umami with a clean finish that makes kombu…
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Dashi Stock
The foundational umami broth of Japanese cuisine — kombu steeped in cold water and brought to the brink of a simme…
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Dashi (Kombu and Katsuobushi)
Japan's foundational stock: kombu cold-steeped in water overnight then slowly warmed to just below a boil, finishe…
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Egg Drop Soup
Silky egg ribbons bloom through a ginger-scented golden broth thickened just enough to carry them — a bowl that co…
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Fish Fumet
The fast, pale, perfumed cousin of the long brown stocks — lean white-fish bones sweated in butter with leek, fenn…
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Smoked Ham Hock Broth
Deeply smoky, pork-rich pot liquor simmered low and slow from smoked ham hocks with onion, celery, and a splash of…
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