Instant bouillon

What is it?

Bouillon is concentrated stock made from dehydrated meat or vegetable broth loaded with aromatics, salts, and often, MSG. It’s sold as powders, cubes, or pastes that dissolve in water to make broth or get used directly in cooking.

Think of it as stock in its most efficient form. Powdered bouillon is common worldwide, especially in Asian and Latin American cooking, where it’s used as a salt form:

Chicken powder in Asian cooking seasons stir-fries, noodles, and vegetables
Tomato, chicken, or beef bouillon boosts rice, beans, stews, and even balances salsas in Mexican cooking

What’s its flavor?

Taste: Salty & umami

Aroma: Meaty & aromatic

Human: A modern way cuisines add glutamates and MSG into dishes to make food taste more complete

Why should you buy some?

It’s shelf-stable, compact, and lets you make exactly as much broth as you need, instead of opening a full carton and hoping you remember it exists.

It’s also cheap: One container replicates dozens of cartons of broth for a fraction of the price.

Bouillon worth knowing about:

Chicken bouillon: The most versatile everyday option
Tomato bouillon: Salty, savory, and adds red color perfect for Mexican rice and tomato dishes
Mushroom bouillon: Deep umami without meatiness; great for vegetarian cooking
Hondashi: Instant dashi powder for Japanese dishes, which we’ve covered in a previous edition

Buying tips

Powders and pastes are easier to use than cubes, since you can use any amount.

Paste gives the most convincing stock flavor, but powders are easier to sprinkle into dishes as seasoning

What else can you make with it?

Soups, stews, and braises without cartons of stock
Rice, grains, beans, and lentils that aren’t bland
Sauces that need seasoning & umami depth
Savory vegetables, marinades, and rubs

Check out all of these uses and more in the Cook Well App.

FRAMEWORK OF THE WEEK ✅

Cooking with broth

Congee with crispy ground meat, enriched with a chicken bouillon stock.

A flavorful broth can enhance not just soups, but many other dishes, particularly when ingredients absorb the cooking liquid. For example, these foods greatly benefit from a quality broth or stock:

Rice, risotto, & congee dishes (as pictured above)
Braises
Deglazing & pan sauces
Salsas & stir fry sauces
Beans, lentils, and other grains

So for all of these, bouillon is a key shortcut. If you want to get inspired, we put together a collection of recipes that use broth as a key ingredient:

Cook the Collection

FOOD TRENDS 🚀

Black sesame

Why is black sesame flavor everywhere?

Black sesame comes from the same plant as white sesame seeds, it’s just the unhulled version, which gives it a darker color and slightly deeper, toastier flavor.

From black sesame lattes and soft serve to cookies, mochi, and even crusted fish, this once-niche ingredient is becoming well known everywhere.

Why?

1) Visual intrigue: black sesame’s deep charcoal color is striking and creates a dramatic contrast. We’ve said it before: bold color shapes expectations in food before even tasting it.

In a sea of beige pastries and green matcha drinks, black stands out.

2) Versatile flavor: it’s neutral, earthy flavor makes it a canvas for both sweet and savory applications, which has allowed the seed to take over coffee shop and restuarant menus alike.

3) Global culinary influence: As Asian cuisines continue gaining visibility worldwide, ingredients like black sesame paste and desserts are crossing into mainstream cafés and bakeries, especially in the US.

Bigger picture: Black sesame fits the sweet spot for a universally loved ingredient: visually interesting and versatile flavor across various cultures and dishes.