It Safe Menu Planner FoodFit Profile Search for healthy and delicious recipes by type of food, season, meal, etc. In general, stocks are cooked for a longer period of time and are made with raw ingredients while broths are made quickly and with food that's been previously cooked.
Broths are also lighter in taste and texture than stocks.
A broth makes a comforting hot drink on a cold damp day, whereas a stock is used as a base for a dish like a soup or sauce. Furthermore, a stock will be flavorful when it's used in a cold dish, while a broth will only release its flavor and aroma when served warm. To read more about stocks click here . About Bonnie Moore Bonnie Moore, FoodFit's Executive Chef, graduated from Boston University with a bachelor's degree in Math and Statistics before forsaking her calculator for a whisk. She believes that there is no better place to foster community and nourish those you love than around a table piled with delicious food.