How to Make Any Stock from Scratch

Stock is the flavor powerhouse behind most restaurant dishes you love. It's invaluable as a base for sauces, soups, stews, braises — really any savory dish that calls for water can be improved by stock.

Every culture has its own type of stock and, whether that's a rich French-style veal stock, a crystal-clear Sichuan superior stock, or even a simple Japanese kombu dashi - they all work the same way. Extract the flavors you want, then reduce the liquid to increase the strength of that flavor.