The secret sauce to good food that I’m about to share is something that I’ve discovered by myself while cooking and testing with flavors. However, now I can confidently share it with the world because it was also validated by chefs and gastronomy books. It’s not so secret afterall and not really a “sauce”. This is me being altruistic. Or not. Deep down I am a hopeless optimistic that loads of people might come across my blog and read this post.

The secret sauce to good food is what I believe separates good cooks from meh cooks, good restaurants from meh restaurants. The secret sauce to good food is the stock. Yes, stock – the gift that keeps on giving.

Once I started using homemade stock, I achieved wizardry like never before.

I sometimes imagine that behind every great home/restaurant kitchen, stays a hand full of people dedicated to making this potion, like Santa’s little elfs that make the wheels on the bus go round and round…

This is it. I won’t mention the health benefits of stock and broth that are numerous. I just wanted to share this revelation I have every time I cook with stock. I’ve been doing homemade stock for the past five years almost every week. It levelled up my cooking.

Whenever recipes tell you to add water or bouillon cubes, use organic stock instead, especially for soups/stews/grains/sauces/sautés. See what happens. It’s magic.