Pho Broth
The soul of pho bo — beef bones simmered for hours into a crystal-clear amber broth, perfumed with charred onion a…
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Pork Bone Broth
A Cantonese broth of crystalline clarity and extraordinary depth, achieved by blancing bones meticulously and simm…
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Pozole Rojo Broth
The deep brick-red broth of Jalisco's pozole rojo — pork shoulder simmered with ancho and guajillo chilies until t…
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Prawn Bisque Base
The foundation of classic bisque — prawn shells roasted until deep orange, then deglazed with cognac and white win…
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Rasam
An intensely sour, peppery tamarind-tomato broth that clears sinuses and warms the chest — so thin it is drunk str…
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Roasted Vegetable Stock
Onion, carrot, celery, leek, fennel, and mushroom skins roasted to deep golden-brown and then simmered with herbs …
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Sambar
A sour, spiced toor dal broth studded with vegetables and built on a tamarind base — simultaneously soup, sauce, a…
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Shellfish Bisque Base
Roasted shrimp and lobster shells flamed with Cognac, sweated with mirepoix and tomato, and simmered with cream — …
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Shellfish Bisque Stock
Shrimp, crab, or lobster shells and heads roasted in a hot oven until their carotenoids bloom coral-orange, then d…
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Shellfish Stock
Coral-tinted, intensely aromatic stock built from roasted shrimp shells and a classic mirepoix — the essential bas…
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Quick Shrimp Stock
A fast-simmered prawn shell stock from the New England pantry — pale gold, clean, and sweet with the briny perfume…
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Smoked Turkey Stock
Deeply smoky, golden stock from turkey carcass or smoked wings — the most underused cooking liquid in the American…
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