This technique, which Jennifer Perillo learned from fellow blogger and cookbook author Heidi Swanson, uses salt to cure the pureed vegetables, turning them into something that lasts for up to 3 months ...

We all love shortcuts to a good soup — and by “good,” I mostly mean one that has well-developed flavor, the kind that can sometimes take a little time. That’s why we buy bouillon cubes, why we make ...

One of the easiest ways to boost the flavor of store-bought broth is by adding a bouillon cube. Bring the stock or broth to a gentle simmer on the stovetop, then drop in a beef, chicken, or vegetable ...

This post originally appeared in Genius Recipes from Food52. There’s one surprisingly simple thing you can do tonight (or tomorrow, or Saturday afternoon) that, all winter long, will give you the soup ...