Even if she isn’t making a broth, per se, Roman will often use Better Than Bouillon to amp up the flavor of a soup, stew, or sauce. “If you’re making a braise or soup that's a little watery or lacking ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. One key to being a successful home cook is having a well-stocked ...