Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. A good chicken stock is more than ...

Josh Reisner's ramen stock is packed with flavor—umami from dried shiitake mushrooms and Parmesan rinds, a touch of sweetness from Napa cabbage, and smoky notes from the charred leek and katsuobushi.

Are chicken broth and stock the same? Learn how to make and store chicken stock and you can easily reduce kitchen waste by extracting the flavor that remains in bones and vegetable peelings. Nothing ...

This stock from chef Scott Clark of Dad’s Luncheonette in Half Moon Bay, Calif., gets its luscious body from chicken feet, which release their collagen as they cook. The aromatics and umami-packed ...

Imagine a beautifully nuanced sauce built from a stock you’ve made in your own kitchen, coaxed from bones and aromatic vegetables and herbs. Imagine the slow pot, the beautiful machinery of a recipe, ...

Making chicken stock is easy and delivers a big flavor boost. A good stock provides depth to soups, stews, gravies, and even rice or risotto. The trick is in which parts of the chicken you use. Choose ...

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...