Vegetable Stock vs. Broth: Key Differences & Best Uses Explained
Vegetable stock is an unseasoned, collagen-light liquid made by simmering vegetables, herbs, and aromatics for 1–2 hours; broth is the same mix cooked 30–60 minutes, then seasoned and often sipped on its own. Recipes swap them because cartons look identical and both smell like soup, but one swap can oversalt risotto or leave soup bland—hence…