Beef, chicken, and even vegetable stock are the base for many great sauces and are fundamental to all cooking. There are many ways to add flavor and also help develop flavors when cooking. One of the best ways is by using vegetable offcuts such as brown onion skins, garlic peelings, stalks from fresh herbs, and mushroom skins to make vegetable stock. Place all your vegetable offcuts into a pot, cover with water and simmer for 20 minutes drain off the stock and decards the vegetable offcuts. For added flavor, you can add bay leaves, star anise, or peppercorns. Don't use potato, sweet potato, or pumpkin offcuts or peelings as they will make your stock cloudy.