Bouillon is any broth made by cooking vegetables, poultry, meat or fish in water. The term comes from the French "bouillir" (to boil).

Bouillon cubes Edit

Bouillon cubes are a concentrated form of broth or stock. Beef, chicken and vegetable cubes are commonly available in grocery stores.

Bouillon powder Edit

A flavoring made from concentrating the flavors of meat or vegetable stocks into a solid cube, granules or powder form. The most common flavors of bouillon available in food stores are beef, chicken, and vegetable. Bouillon is often used as a clear base or is added to soups and stews to provide flavoring.

See also Edit

• Stock and broth