{"id":1351623,"date":"2021-01-01T09:00:22","date_gmt":"2021-01-01T15:00:22","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=1351623"},"modified":"2023-05-18T08:59:51","modified_gmt":"2023-05-18T13:59:51","slug":"stock-vs-broth","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/stock-vs-broth\/","title":{"rendered":"Stock vs. Broth: Which Soup Base Is Best?"},"content":{"rendered":"Using broth or stock is a sure-fire way to amp up the flavors of your favorite recipes. Sure, you could use plain old water, but these flavor-infused liquids give you a leg up. They contribute rich, hearty notes to your favorite soup recipes<\/a>, and they're also great for making rice, risotto, polenta, grits, beans, casseroles<\/a> and more.\r\n\r\nRecipes often seem to refer to broth and stock interchangeably, and you'll find dozens of store-bought options on the shelves at the grocery store (including those pricey bone broth<\/a> boxes). So what's the deal with stock vs. broth: Are they the same, and is it better to use one instead of the other in certain recipes?\r\n