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Vegetable broth is a staple for home cooking. Essential for soups, it also adds flavor to things you might otherwise just cook in water, like beans, quinoa, and rice. Canned or boxed stock can get a little pricey (especially if you want something organic). Bouillon is cost-effective, but I always feel like it ends up giving all of my dishes the exact same flavor. These days, I rely on a great trick I learned from my cooking-savvy friend: save your scraps to cook ... Read More
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