Bouillon is a clear, flavorful liquid made by simmering meat, bones, or vegetables in water for a long time. The French word (pronounced “BOOL-yon”) means the same thing as broth, though some cooks insist bouillon is clearer and lighter than broth.

You'll often encounter bouillon in two forms: as the liquid itself, used as a base for soups and sauces, or as bouillon cubes, small compressed blocks of dried, concentrated bouillon that dissolve in hot water. A chef might drop a bouillon cube into boiling water to quickly create a flavorful broth for soup, or add one to rice while it cooks to give it more flavor.

Making bouillon from scratch takes hours of patient simmering. The long, slow cooking extracts flavors from ingredients like chicken bones, beef shanks, or vegetables, creating a liquid that tastes rich and savory. Professional cooks consider good bouillon an essential building block, a foundation that makes their other dishes taste better. While bouillon cubes are convenient, homemade bouillon has a depth of flavor that's hard to match.