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A stock is a flavourful liquid prepared by simmering meaty bones from meat and poultry, seafood or and vegetables in water with aromatics until their flavour, ...

Stocks are flavorful liquids used in the preparation of soups, sauces, and stews, derived by gently simmering various ingredients in water.

Learn different stocks, sauces, and soups that can serve as culinary bases for coming up with your own unique food creations.

At the highest level, classic culinary stocks can be categorized into four types: meat, poultry, fish, and vegetable. The French refer to stocks as the fond, or ...

Discover the amazing variety in our collection of images covering all aspects of food and drink – the largest collection of Rights-managed and Royalty-free food ...

Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces.

A stock is made by simmering animal bones and/or meat, fish, or vegetables in water and/or wine. mirepoix or other aromatics are added for more flavour.

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StockFood, the agency for food photography, offers you a unique selection of images, videos, features, and recipes on the subject of food & drink.