Broth is a savory liquid made by simmering meat or vegetables. It is the foundation of soups, stews, risottos, and sauces. It is also a comfort in itself. A cup of warm broth, sipped from a mug, is soothing and restorative. The word broth comes from the Old English broth, meaning a liquid in which something has been boiled. The technique is old. The result is deep. The broth is the essence of the ingredients, extracted by heat and time.

Broth is made by simmering bones, meat, vegetables, and aromatics in water. The heat pulls flavor, gelatin, and nutrients from the ingredients into the liquid. The simmer must be gentle. A rolling boil makes the broth cloudy and the fat emulsify. A simmer keeps it clear. The broth is strained, cooled, and skimmed of fat. It can be used immediately or stored. It freezes well. It is a staple of the kitchen.

Broth comes in many forms. Chicken broth is the most common. Beef broth is deeper and richer. Vegetable broth is lighter and versatile. Fish broth, or fumet, is used in seafood dishes. Dashi is a Japanese broth made from seaweed and bonito flakes. Each has its own character and its own uses. The broth is not a dish. It is an ingredient. It is the base. It is the background. It is the flavor that supports everything else. A good broth is the mark of a good cook. It is not flashy. It is fundamental.