If you've ever eaten a seafood dish at a restaurant and then tried to replicate it at home, only to find it's not as good, the secret ingredient you're probably missing is homemade fish stock. Dishes ...

Crudo e Nudo chef Brian Bornemann makes an aromatic shrimp stock to bolster the seafood flavor of pasta sauces, soups and more. But home cooks can also make this flavorful, shrimpy stock; simply ...

Getting your Trinity Audio player ready... Water that’s boiling is boring. Stock that’s boiling is not. Many cooks routinely make stocks (some call them broths) using leftover chicken carcasses or ...

Tanya Edwards is an award-winning journalist, writer, and editor living in New England. A contributor to Eater since 2022, she’s been in food media for over a decade. As someone who lives in a small ...