"When it comes to flavor, layers matter. Martha Stewart knows this. She also knows that time matters, too. That's why she's fond of store-bought bouillon - a helpful ingredient that's been around for generations. She recently told Delish that those little powerhouses of flavor make any recipe taste like it's been slow cooking for hours. "I use the vegetable bouillon cube just to add a little extra depth of flavor," Stewart said."
"Bouillon is the French word for broth, and the various store-bought options are made from dehydrated meat, vegetables, or both, along with salt and seasonings. It's especially helpful in large-batch dishes for when cooking quickly is essential. Bold, West Texas chili is a blazing example - let's say for a family reunion. No need to stand over the heat for hours - instead infuse spice and umami in no time with the help of your favorite bouillon."
Store-bought bouillon provides concentrated savory flavor that simulates long cooking and deepens soups, veloutés, purees, and chilies. Vegetable, beef, and mixed bouillon forms offer dehydrated broth, salt, and seasonings in cubes, pastes, or bases. Bouillon speeds flavor development for large-batch or time-pressed cooking, and specific bases (for example chili bases) can intensify spice and umami. Concentrated cubes are very salty, so dissolving in adequate liquid or starting with small amounts prevents oversalting. Bouillon has been widely used since the late 19th century and remains a low-cost, high-impact flavor enhancer in global kitchens.
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