@@jessicavalentine2689 I always keep at least two jars of better than bouillon both chicken and beef in case I run out. I learned about concentrated broths from my mom. Farmer brothers produce them for restaurants
So many BtB hacks: half roasted veg, half roasted beef base for a quick and dirty au jus, especially leftover steak sammiches; seafood pasta dish nite? Lobster base instead of salt; dry beans in a pressure cooker? Ham base.
What I did after I bought a carton of chicken stock was if I didn’t use it all, I would just get an ice cube tray and pour the remaining stock in the ice cube tray and freeze it, then I would pop them out put them in a bag and label it chicken stock. This way you could take the cubes out that you need to do your desired recipe. I don’t know why there has to be waste when you can just freeze it and use it as needed.
Yes! I also sometimes just freeze the used box of broth as is. You can tell how much is in the box just by squeezing it after it’s froze. Also if I have an unopened box that’s going to expire and I know I won’t use it before it does, I freeze that too. If I don’t use all of a can of broth, I pour it into a freezer zip bag and freeze it flat. Makes it easy to hit it on the side of the counter to crack it in half if needed, then put the other half back in the freezer. I freeze leftover tomato paste in freezer bags too. Then I’m not throwing away what I didn’t use for the recipe. Those tubes of tomato paste are expensive so I opt for the cans.
@@cattastroficka196 Tks for the tip on freezing tomato paste. I suspect I've wasted more than I've used over the years, if I added up all the partial cans I've thrown away.
Made a great Chicken Tortilla Soup a few weeks back using a combo of the Sofrito, Adoba, and Chicken Better than Bouillions. Anytime I need a little more flavor in a dish I can just add a tsp of one of those. Great ingredient!
I just discovered recently that Amazon sells every version of BTB..garlic, beets, lobster, mushroom. Expensive but you would use very little of these versions so it would last a while…and encourage you to be creative with your cooking and really deepen the flavours of your recipes.
True, the only sad thing is they started adding ingredients like vegitable oils and maltodextrin. I've had to avoid flavors because they're no longer as healthy.
I use all of the Better Than Bouillon flavors. They work and taste great and take up so much less space than the watery choices. Plus, you can dissolve it (more or less) in almost any liquid, not just water so a dairy white gravy that needs some flavor gets flavor without diluting the dairy.
@@donnamorgantiderossette3693 yep! They also have it in beef and if you order online, they have mushroom. Really good. Can’t find it where I live so I have to order online.
Been using Better than Bouillon for the past year, and the name doesn't lie. I got a jar on sale for about the cost of two quarts of chicken stock, and it's been incredible.
I really like the taste of Better Than Bouillon but it's too salty for me. I also like the taste of the Swanson's but it's a little too light for gravy, stew, or a hearty soup. So I tend to use the Swanson's sodium free (with the light blue band around the top) and fortify it with the BTB. Together they give me just the right balance.
I smoke whole chickens pretty often and one of the best parts of the process is getting to make the homemade stock. The smoke adds a lot of depth of flavor and is really unique in whatever recipe you decide to use it in.
@ I have a big green egg and use that as a smoker quite frequently. But you can also smoke in a regular weber kettle grill - pretty much anything. I use lump charcoal. I do not use pellet. I’m kind of anti-pellet actually. But a lot of people use it because it’s easy. I just don’t like the binding chemicals they use in those pellets and they’re expensive. But so is lump charcoal. 😁. I’d recommend you do some searching on UA-cam and just look up big green egg, Primo grills, Webber, and see what you find interesting. There is a learning curve, but it’s straightforward with all the support you have online now. Best of luck!
As many other have stated “Better than bouillon “ has been a life saver. I typically have the beef and chicken flavors in my fridge but last week while making beef stew I didn’t have any left. I asked my wife to get some but all she could find was concentrated Campbells broth. It was the first time in years that my kids only had one bowl and didn’t ask for leftovers the following day. Beef stew with “Better than Bouillion” the next day is even better.
My wife is a 75 year old lady whose parents both came here from China, and is a WIZARD in the Kitchen. She goes through Better than Bouillon like Midwesterners go through peanut Butter and Jelly. We buy the BIG Jar. Cheers
I love Better Than Bouillon . I always keep beef and chicken jars in my fridge, and I'm never left high and dry when needing a little something to add flavor to dishes. I haven't had time to go grocery shopping lately, but beef Better Than Bouillon saved the day last night because I was able to quickly whip up some beef with noodles and gravy in less than half hour.
@@YeshuaKingMessiah First, I don't need lecturing. Second, I also use these in concentrated form and don't make my own beef broth. I don't always have enough homemade chicken broth on hand. I'll keep doing what works for me, thanks.
We’ve all been there, you open a carton of chicken stock only to not use it all and it gets wasted. Powder bouillon just plain sucks. Switched to better than bouillon a few years ago and not looking back.
When I'm using the cartons, I put the unused portion in the freezer. You've just got to remember to take it out and set it in the fridge the night before you're going to use the rest of it.
I usually buy 16 ounce, very rarely buy 32 ounce unless I have a recipe that needs that much. I have actually found little 8 ounce containers at a grocery store called Hy-Vee and it’s by kitchen basics which I believe might be a Betty Crocker company. I’m not sure but the 8 ounce comes in handy when I have a recipe that just needs a cup. Usually I just buy the beef broth in that size.
I keep a jar of Better Than Bouillon in my fridge and I use it frequently. For large quantities, like a pot of soup needing stock in litre quantities, I will buy Swanson Chicken stock and freeze any leftovers as stock cubes.
I was wondering who made the costco brand, and I am so glad to hear as it's the brand I use regularly. I have also used BTB but always only as a back up. I will no longer have reservations about that....kl
AND they (Costco) sells a LARGER size than what is in the regular grocery stores. I LOVE SEVERAL OF THEIR PRODUCTS. Always have Chicken, and Vegetable Better than Boullioun on hand and use it for lots of dishes.
I use the whole line of Better Than Bullion. The Chicken is a bit salty but I can adjust the rest of my recipe. Its also gluten-free whereas many of the box broths but wheat product as a shelf stabilizer. I can take a spoonful of the paste with hot water and some roux (also stored in my frig) and make a quick midweek gravy.
They make a reduced sodium version of Better than Bullion that I prefer using. I use a little more than it calls for, 1.5tsp instead of 1tsp. It gives a good, strong chicken flavor without making it too salty.
@@susansparke3462 I make two different roux. One of unsalted butter and regular flour. I never make more than a month's worth. The other is gluten-free flour and shortening. I will keep it up to 2 months.
@JH-lz4dh I called because I was cooking for someone with a number of different options and it turns out that they don't use any products that contain gluten & they used to say gluten free, however the way they gave to test now to get the GF label is cost prohibitive. So while yes, it's still GF, it' just not claimed like that anymore.
Better Than Bouillon. You can titrate the flavor or intensity. Also, with their other flavors, such as the Vegetable bouillon, I have mixed the two, giving more notes and flavors for certain dishes. My favorite other trick though is to pick up one of the Costco rotisserie chickens for $4.99, pick off all the meat I want for various things, or maybe freeze some meat for another day, and then instead of chucking the bones, I throw it all (including skin) into a large pot of water. It’s faster than breaking down a whole chicken, and since I already used other parts for other meals, at such a good price, it’s an all-around great way to stretch your dollar.
I save chicken bones and carcasses in the freezer and eventually put them in the slow cooker for 12 to 18 hours. Mash up the soft bones and strain; makes a really nice chicken stock.
Better than Bouillion has been a fridge staple for me for many years now. They make quite a few different variations and they’re all amazing!! The flavor profiles cannot be beat and they’re always there, waiting in the fridge.
I started using Better then Bouillon because a jar costs as much as box broth but can make a lot more broth, and it tastes better than powdered bouillon
I have used Better than Bouillon for many years! Lots of flavor! I make a lot of soup in the Fall and Winter so BTB is used a lot! I use a bit in canned soups also to give it a better taste!.
when making soups, stews, and sauces, we use three bouillons together: Knorr powdered, Better Than Bouillon, and Kitchen Accomplice. This applies to beef as well. The blend of them makes for a better flavor hiding some of the off notes present in all of them. It takes some practice to get ratios right, but the results are worth it. We stay away from the water broths, since you're just paying a premium for water.
I keep Better than Boullion in the fridge, but if I plan ahead for a big soup or gravy, I buy a carton or two of Swanson's. I'm glad that you agree because since losing a lot of my taste due to C-19, cooking has been a real struggle for me. Still my taste is changing so tests like this go a long way in building my confidence. Thank you very much!
Glad to see the two brands I use are the top choices: Swanson and BTB. BTB is great, because you can control the amount of water. I don't have to reduce a boxed stock to half to concentrate it when I use BTB.
My favorite is Better Than Bouillon, it's a staple in my house. However, I actually use it in combination with a boxed broth because I need to control my sodium intake. I get an unsalted boxed broth then add just a little BTB to enhance the flavor of the unsalted but still lower in total sodium/serving than commercial "low sodium" boxed broth. Tastes better than the "low sodium" varieties too.
Thanks! I use Swanson, and Better Than Bullion, so I'm happy to see the results. "B Than B," is more efficient, and space saving. And, I've been leaning more toward that, recently. However, for my soup, I have to "cook the bird," ... then, do the slow-simmer, with my favorite additives.
I had an old cat that had kidney failure and needed more fluids than her water intake. The therapy involved subcutaneous IV sessions. Try poking your cat with a needle twice a week. They have a remarkably long memory. I finally had the epiphany that I needed to get her to take more fluid on her own and my first thought was chicken broth. I tried about a dozen options that she just would not drink. I finally hit a winner with Swanson reduced sodium chicken STOCK. It kept her alive for another two years. About two thirds of the samples in this test were on my fail list and my cat picked the winner. So I am able to truthfully say to the losers "My cat wouldn't eat it".
Ha! Finally a great comment well worth the time to read it. Thank you very much. We all know that people lie and exaggerate but cats are always honest. Great story!! Art from Ohio
For others who have cats who need to be encouraged to drink more liquid, try making a kibble broth by pouring hot water over a few pieces of their favorite kibble. Let it cool a bit before serving, obviously.
I use Better than Bouillon for the most part. Sometimes, for a big pot of soup, or something, I will use both that and a liquid bouillon for an extra layer. Good to know that the Swanson got top marks, because I haven't really done a taste test on them. I love to have the Better than Bouillon "no chicken" and "no beef" flavors in the fridge because my daughter is vegetarian, and we also have a couple of vegans in the extended family, and it's nice to have those options to make easy variations on things I am cooking when they come over for dinner. They make a lot of other flavors as well (mushroom, ham, garlic, caramelized onion, turkey, lobster), which you don't often see in the grocery stores, but can find online. I like the mushroom and the ham, the lobster in small quantities, and the others not so much, but tastes can differ.
Even quicker: The recommendations haven't changed from previous years. It's been Swanson for canned/boxed and Better than Boullion for convenient concentrate for many, many years.
Over the years, I’ve sampled various chicken broths, including Better Than Bouillon, but I find some brands don’t work for me. My preference leans toward Maggi powder due to its economical price and superior flavor. Additionally, whether I’m using homemade or store-bought chicken broth, I like to mix in a small amount of toasted sesame oil. This addition enhances the broth with a deeper roasted flavor that’s subtly delicious.
I have several varieties of Better Than Bouillon in my pantry or fridge. It is much cheaper than buying boxes of mostly water and tastes better than most brands. It is great for intensifying the flavor of beef or chicken by adding just the paste. The Garlic makes an amazing garlic butter for Garlic Bread.
I have the mushroom one that I add just a bit of to my mushroom gravy. I'm just mindfull to salt towards the end of cooking if I'm planning on using BTB And I just recently got the ham flavor, but have not used it yet. But a split pea soup is in my near future.
Good to see the recommendations haven't changed since I first saw this probably 15 years ago. I keep both Swansons and BTB in stock at all times. Lately, as the holidays approach, you have to stock up a little as the shelves can get wiped out.
curious to see the results. I had to make such test myself a while ago. Now I’m sticking to the winners. Very helpful and saves time when grocery shopping
The terms "broth" and "stock" are often used interchangeably in cooking, but there are some distinct differences between them: Ingredients: Stock is primarily made from bones (which can come from chicken, beef, veal, or fish) along with vegetables like onions, carrots, and celery (mirepoix), and aromatics such as herbs and spices. The bones release gelatin, collagen, and other nutrients, giving stock its richer flavor and thicker, sometimes gelatinous texture when cooled. Broth, on the other hand, is typically made from meat (with or without bones), water, and similar vegetables and aromatics. It often includes salt and other seasonings, making it more immediately flavorful but less rich in body compared to stock. Cooking Time: Stock requires a longer cooking time, often simmering for several hours to extract flavors and gelatin from the bones. This long cooking process results in a more concentrated, robust flavor. Broth, conversely, is simmered for a shorter period, generally under two hours, which keeps its flavor lighter and less concentrated.
Thank you for a wonderful video. I’m glad that she mentioned how to pour out of a container. Do that same technique when pouring oil into your engine and you don’t have to worry about spilling thank you.
I’m a BIG fan of Better than Bullion. I’m an even bigger fan of Minor’s chicken (and beef and etc.) base. It’s a commercial product so it’s a little bit better deal. A few dollars more for twice as much product. I’m not positive that it isn’t the same broth-base product. I do like the BTB jars for storing spices from the bulk-food section.
We make a lot of stock as we typically buy whole chickens--cheaper. But we freeze it in quarts, so, when a recipe calls for just a cup or two, we use better than bouillon. Also add it to things like pasta water or rice. Great product. Pretty salty, tho, ya need to back off on other seasoning till the dish comes together and you can adjust if needed then.
That's what I do. Chicken thighs plus the usual suspects (and a couple of whole cloves, not enough to taste) A big blob of BtB chicken base ans a smaller job of their vegetable base. I store it in wide mouth quart Mason jars in the fridge. As long as there is an intact fat cap, it will last a very long time, but I use it on a regular basis, so spoilage is not an issue..
We use Better then Bouillon a lot. We put it in greens, beans, roasts, soups, chilis, so many different things. But you have to be careful because it can easily make your dish way to salty!!!! I’ve done that a lot 🥴. So be sure to add a little at a time and taste. It lasts so long in the frig, which is great!!
Anyone else take years to realize that College Inn = Collagen (a protein that adds smooth texture to broth)? I had seen the name for years, but never read it out loud. But once you speak it, you realize that it’s a pun. Good job, marketing team!
I realized it a few years ago working at a grocery store. One of my co workers was stocking and mentioned the name. It was an instant "OH! I get it now!" moment.
@@SabeletodoYou’re right about the etymology of the name, but the low sodium bone broth from College Inn has 8 grams of protein per serving and naturally occurring collagen. Just a little fun fact!
This test is pretty validating 😂. I've been using better than boullion for a while now, but when I bought boxes I always found myself grabbing swanson over the other brands i'd tried.
Note to vegetarians - Better Than Bouillon also makes wonderful no-chicken and no-beef bases. They can be hard to find - I order them online and share with my vegetarian friends and family) but they are a terrific alternative for gravy, pot pie, stroganoff, etc!
I keep jars of Better Than Bouillon chicken an beef in the fridge for backup, but use Kirkland Chicken Broth for most of my regular cooking needs. I wish they stocked a beef broth as well.
Better Than Bouillon is excellent, I managed to find a 50% sodium version (much more useful for me), that's also huge, at Costco and that sits in the fridge and gets used all the time, it also lasts forever (2 years apparently).
Better Than Bouillon! I always put in a teaspoonful when cooking grains: quinoa, farro, barley, whatever. They sell a vegetable version suitable for vegetarian dishes, and I use the chicken version a lot, too, but my favorite is the mushroom version - unfortunately that's hard to find in most supermarkets.
I use Swanson or Pacific & always have Better than Bouillon in my fridge for certain dishes. With The BTB you can flavour without swamping dish in liquid.
Thank you for this recipe. I followed it exactly and it is the best chili that I’ve ever made! Keep helping us to become better cooks. I really appreciate you.
It's not just about taste versus taste it's also about sodium. As a chef, I always buy no sodium stock or broth for my pantry. I make my own or get restaurant quality stock for private dinners. A key to intensifying the flavor of many sauces is reduction. Any of the Better than Boullion types or full sodium stocks/broths reduce down to a liquid that is far too salty for use even when cut with cream or a bechamel. One of the best brands of readily available stocks in the grocery store is Kitchen Basics which I use or Swanson when I don't have Kitchen Basics. As stated the Better Than Boullion and some of the powdered products are good for quick marinades. You want to be cautious about using them for longer marinades,
I never buy beef stock, so I didn’t know about it. But I’ve been using Kitchen Basics no sodium chicken broth for about the last 7 or 8 years. I bought it because of the simple ingredients and my desire to reduce my salt intake, and was really amazed by how good it is.
I'm glad I watched this. My choices have been Better than Bouillon and Swanson Stock anyways. I've thought about trying a couple of the others but won't bother now. Thanks!
I use Weyler's Bullion Cubes exclusively. We travel for much of the year and it doesn't require refrigeration, has good flavor, and can be added to anything. The only downside is unwrapping all the little cubes when I make soup. I add a bullion cube when browning meat. The salt helps the meat brown faster, and helps create a nice fond.
I like Better Than Bouillon for most applications. I add it to my cream spinach recipe. If I’m making a rice pilaff I definitely add it. I also use it when I’m making chicken stew (although I use Italian tomato paste in a tube, Vegeta and real Hungarian paprika as well). I actually like to add Better Than Bouillon along with a small amount of Vegeta to just about everything I cook. It just adds something extra (but don’t over do it). When I have chicken scraps (from cutting up raw chicken like wing tips or necks) I will make fresh chicken stock. In fact I keep vacuum sealed vegetables in my freezer just for that purpose (celery, carrots, left over onions ends, one parsnip and Italian parsley all frozen). I add it all to my pressure cooker pot add water and peppercorns and cook it before bed. The next morning when it’s cooled down I strain it and put it in tall mason jars (to save fridge space). I call it my liquid gold.
They are all tools in the culinary toolbox. The Knorr powder, for example, does have some use cases. If you already have a soup and you want to add a bit more salt and msg without making it taste less like chicken, a couple of teaspoons of the powder can really amp up the flavor. But yes, i wouldnt use it as the entire base for a broth.
The best use of Knorr in our house is as a supplement...if a soup or gravy needs a wee flavour boost, some powdered stock concentrate will do the job without adding liquid volume.
I bought the Swanson low sodium chicken broth recently to make wonton soup and I was very pleased with how delicious the broth tasted, so I'm glad to see that Swanson was rated as the best. Interesting that Knorr was the first one tasted. I have seen a TV commercial several times recently for this Knorr bouillon where they recommend using it with ramen noodles and vegetables and claim it is "better than fast food". It did look good, but if I ever make it I will use Swanson chicken broth!
Personally, my favorite is the Better Than Bouillon No Chicken Base. Somehow, it's even more chicken-y than the Roasted Chicken base. We go through jars of that stuff so quickly, absolutely delicious!
I agree with Better Than Bouillon tasting best, however I recently checked the ingredients and was shocked to see sugar and worse yet, maltodextrin as ingredients. Maltodextrin is an absolute no-no for insulinn sensitives or diabetics because it will spike blood sugar faster and worse than real sugar or carbs. Very disappointed. I cook meals for diabetics, and can no longer use this product with good intention because of these hidden sugars. That also probably accounts for its better taste.
I think the sugar in it is why I don't like it in a recipe. I don't like stews, roasts or soups to have sweetness unless it's from veggies like carrots or parsnips.
I correctly guessed A and C just by looking at them once. Being a retired chef, I have been using Better Than Bouillon for decades ... mid 80's ? Always have at least 2 flavors in the fridge at all times.
I love ATK, and this is a very informative review. That said the delivery on this is a bit tough to swallow. I know that they’re always reading from a script, but this one really gives off that vibe. which is why I think the editing focusing on the speaker always changes the camera view every few seconds to try to make it less noticeable. The way Liza presents in contrast in her other videos is more natural.
I agree with this comment very much. Nothing personal to Valerie but her delivery was unnatural and seemed very forced. Which as a whole distracted from the great content ATK creates and the info in this video. As an Asian person, I am grateful to see the representation, but I also think there is a lot of room for improvement, particularly with the delivery as mentioned.
I came here to make the same comment. It was really quite painful. I think partly it was because Valerie's English is not very good. Very stiff and unnatural. To be a video presenter it needs some work, or perhaps have someone with better fluency do the presenting?
I use Oxo powdered boullion. It has a similar taste to the Knorr but it is quite salty. I really like salty stuff though and when I'm making soup, I just don't add salt at all and go ham on other ingredients and spices. Better than Boullion wasn't my favorite but maybe I'll try mixing them together. Gonna try to hunt down Swanson and I'd love to actually try and make homemade chicken stock at some point. Never had the homemade stuff so maybe I'm just missing out big time.
What I learned in culinary school is the chicken broth is made from meat, while stock is made from bones, primarily. If you are used to store-bought stock or broth options, making your own stock at home, with leftover chicken bones that have not been previously cooked, in any way, will be a tremendous Revelation in your cooking experience. No box or can or paste, powder or concentrate, even begins to come within a mile of what you can do with bones you would otherwise throw away.
Stock is just meat, bones, and connective tissues (cartilage) and no other flavorings. It's a base to use in recipes. Broth includes carrot, onion, and celery along with salt, pepper, and parsley. It's a prepared stock to use for soups. You can use a stock for cooking various meats, boil rice in it, fish, etc. Then you season your dish however you like. With a broth, you are locked into the seasons they've added. Store bought broth has insane amounts of salt in it too. Especially beef broth. Watch Chef Sean Pierre's stock and broth videos to get all the details.
@anthonylosego I'm sorry, but you are incorrect, and so is the chef that you referenced. Both stock and broth can be flavored with the flavors and seasonings you mentioned, what stock is made from Bones, broth is made from meat stock has been made with b Mire poix , plus the parsley stems, etcetera, 400s of years, and in more countries than just France. Both broth and stock can be used to make soup, but the stock has been used as an ingredient for making gravy karma various pan sauces, as a cooking medium, pretty much anything to cook or chef wants. Also, I'm keenly aware of the vast quantities of salt that usually come with boxes and cans of stock and broth and grocery stores. You can get lower sodium versions, but none of these are half as good as what you can make at home with a little bit of skill. What's that play here is the source of the meat-based flavor, not necessarily how it is seasoned I want another flavors that are added to it. Asian stock tends to be lightly flavored with Asian flavors, such a star anise, for example..
I keep Better Than Bouillon in my fridge but I also save all my bones and veggie scraps to make homemade stock once a year for freezing. Better than Bouillon is good if you want to add a ton of flavor but not much extra liquid to a recipe. For recipes where extra liquid isn't an issue, homemade stock is my preference. I do buy Swanson during the holidays to supplement when the need for broth is sky high.
Good God - not this again.. I use BTB, but it is NOT a substitute for broth. It tastes nothing like real broth, even canned or boxed. Broth made from BTB tastes like the old Lipton soup mix only maybe not as good. I keep about 6 varieties of BTB and use it in place of salt for certain dishes, but never in place of broth. And if anyone thinks I'm wrong, do a taste test - mix BTB and compare it *blind* to broth from Swanson. Have ten people compare it and ten will pick the Swanson. Here's another tip, always buy low or no salt boxed broth - check the protein on the boxes. Low or no salt varieties have to rely more on chicken protein so you'll find low salt versions have 2 grams of protein where normal salt versions have 0-1 grams per serving.
I hesitate to admit this: I’ve “salted” my homemade broth with a bit of Better than Bouillon when making a really simple soup. Miso also works. Both add flavor and color! Homemade is such a healing food!
I converged to BTB over time. It tastes good (even though risotto is recognizably better with homemade broth), also you do not have to ship, carry, and store those huge boxes
The low/no sodium is by FAR the best broth. Look at the label - the low or no sodium versions have twice the protein in them because they have to rely on chicken for flavor, not salt. Add your own salt and get better flavor.
@@ohger1 Thank you for clarifying that for me! Yes I prefer getting the low sodium Swansons chicken stock but i also love using Better Than Bouillion :)
Swanson is just stock, animal fat, vegetables, salt, dried yeast, and natural flavor. I do agree though, Better than Bouillon is the definition of a processed food. It is the Fruit Loops of the stocks. Reading the ingredients makes you wonder how it even qualifies as a stock.
I use Pacific Foods low sodium chicken broth that’s sold in packs of 4 small 8 Oz boxes. This way I can use exactly as much as I need for my recipe, with no leftovers.
Look at the ingredients in these products including Better than Bullion and Swansons. It puzzles me why some are only concerned with taste and ignore ingredients that should not be in food.
I always use the Swanson broth when making stuffing, and usually keep a carton on hand for a quick fix if I'm sick. Even without adding anything to it it's a nice mild soup to eat that is good for anything from a simple chicken and vegetable soup to a more hearty chicken chilli or casserole.
Problem is it's not very shelf stable once you open it. Knorr is the best for that use case. Herb-Ox for a couple years shelf stable but there's basically nothing real in those besides chemicals. The problem with Better than Bouilon is that they need to figure out that no one outside of a restaurant is using that much stock within a couple weeks/months to include even when they (finally) came out with their half sized jars.
If you keep it in the back of the fridge, it is good for more than 6 months. We date the jar when it’s opened. Even though it gets thicker, it is still good. Only clean spoons go in, no cross contamination.
Nice glad to see I came to the same conclusions with my own experience cooking over the years. I keep a jar of the low sodium "better than bouillon" beef and chicken stock at all times, and then i use the boxed stock for more involved dishes.
I used beef Better Than Bouillion for the first time because it was recommended for a stroganoff recipe. When I tasted the result I thought it tasted very sweet. Checked the ingredients in BTB, and high up on the list are sugar and corn syrup solids. I don't see sugar listed as an ingredient in any of the box broths. BTB, why so much sugar?
I have found that "organic" or "free range" broths often have less salt than "reduced sodium" broths. You have to pay attention to the serving size they are measured for though; sometimes you think a broth has a little less sodium than another, but it split the carton into 4 servings while what initially seemed to have more salt actually has significantly less because they gave you the measurements for the whole container.
@@DealArtist824 They carry the whole line of better than... and they have a self-branded (Kirkland) organic chicken stock and they carry a bone broth too.
It's so enjoyable to watch these pros discuss these things in minutiae. Definitely tried all of these and agreed with the tasters and presenters, but due to many factors am currently just using costco organic chicken stock and recently threw out the better than bouillon because the it has ingredients that were not agreeing with the people enjoying the food.
Asa retired Chef homemade broth is the best ! I roast chicken wings in oven till light brown and Make them in a pot covered - When cooked strip off bones & skin Make chicken salad with- When cooled pour broth into ice cube trays & freeze will last up to 6 months
Valerie and Lisa! What a great team! I always have BTB on hand, and the Pacific boxed chicken broth is also really good. I need to give Swanson's another try. Loved the tips! I've been meaning to try adding BTB to a stir fry - glad to hear it's not just my crazy idea! And the pouring tip? Why didn't I think of that?? Thanks!
I discovered Better Than Bouillon while working for a chef. Keeps forever when refrigerated. A total secret ingredient, not just for soup😊
keeps forever minus a day on the shelf
@@jessicavalentine2689 I always keep at least two jars of better than bouillon both chicken and beef in case I run out. I learned about concentrated broths from my mom. Farmer brothers produce them for restaurants
So many BtB hacks: half roasted veg, half roasted beef base for a quick and dirty au jus, especially leftover steak sammiches; seafood pasta dish nite? Lobster base instead of salt; dry beans in a pressure cooker? Ham base.
@@JeffreyTheTaylor the chicken one and bit of beef one turkey or pork gravy in a hurry. Try chicken or beef with veggie base for stir fry
I add it with a little water to dissolve it when I'm browning ground beef.
Ive used Better Than Bouillon for years. I like that I can adjust the amount I use and can always have it on hand.
I thought it was only introduced a year or two ago? (Maybe it’s just new to Canada)
AND it is so handy for a recipe that calls for a half cup of broth. Saves opening a big can or a carton.
Better Than Bouillon is the goat. Got me through the flu last year. I sipped on that for a week.
I had a medical procedure that required clear liquids. I drank the Swanson broth and actually liked it. It was really good. Did you try that also?
What does "is the goat" mean? Do you raise goats?
@@flashcraft8287 Greatest Of All Time
@@flashcraft8287they mean GOAT not goat
It's the same word, no sense@@griffith211
What I did after I bought a carton of chicken stock was if I didn’t use it all, I would just get an ice cube tray and pour the remaining stock in the ice cube tray and freeze it, then I would pop them out put them in a bag and label it chicken stock. This way you could take the cubes out that you need to do your desired recipe. I don’t know why there has to be waste when you can just freeze it and use it as needed.
Yes! I also sometimes just freeze the used box of broth as is. You can tell how much is in the box just by squeezing it after it’s froze. Also if I have an unopened box that’s going to expire and I know I won’t use it before it does, I freeze that too. If I don’t use all of a can of broth, I pour it into a freezer zip bag and freeze it flat. Makes it easy to hit it on the side of the counter to crack it in half if needed, then put the other half back in the freezer. I freeze leftover tomato paste in freezer bags too. Then I’m not throwing away what I didn’t use for the recipe. Those tubes of tomato paste are expensive so I opt for the cans.
I also freeze lemons and limes! Just toss them in the freezer as is! LOL
@@cattastroficka196 Tks for the tip on freezing tomato paste. I suspect I've wasted more than I've used over the years, if I added up all the partial cans I've thrown away.
@@troystallard6895 you’re welcome. I’m glad to see it helped someone!
It’s a hassle
Been using Better Than Bouillion for years and now they have a plethora of flavors and varieties.
Made a great Chicken Tortilla Soup a few weeks back using a combo of the Sofrito, Adoba, and Chicken Better than Bouillions. Anytime I need a little more flavor in a dish I can just add a tsp of one of those. Great ingredient!
The mushroom one is incredible
I just discovered recently that Amazon sells every version of BTB..garlic, beets, lobster, mushroom. Expensive but you would use very little of these versions so it would last a while…and encourage you to be creative with your cooking and really deepen the flavours of your recipes.
True, the only sad thing is they started adding ingredients like vegitable oils and maltodextrin. I've had to avoid flavors because they're no longer as healthy.
I use all of the Better Than Bouillon flavors. They work and taste great and take up so much less space than the watery choices. Plus, you can dissolve it (more or less) in almost any liquid, not just water so a dairy white gravy that needs some flavor gets flavor without diluting the dairy.
I always use Better than Bullion. We live in RV and buying boxes of chicken stock takes too much room. I also really like the taste.
For a second there, I was trying to figure out which state's postal abbreviation was "RV" 😅
@@kingoffongpei sorry we live in an RV. We travel a lot.
@@karenleavitt7241 haha I gotchu 👍
Btb is also a lot less expensive than the boxed Swanson’s
@@donnamorgantiderossette3693 yep! They also have it in beef and if you order online, they have mushroom. Really good. Can’t find it where I live so I have to order online.
Been using Better than Bouillon for the past year, and the name doesn't lie. I got a jar on sale for about the cost of two quarts of chicken stock, and it's been incredible.
I really like the taste of Better Than Bouillon but it's too salty for me. I also like the taste of the Swanson's but it's a little too light for gravy, stew, or a hearty soup. So I tend to use the Swanson's sodium free (with the light blue band around the top) and fortify it with the BTB. Together they give me just the right balance.
I smoke whole chickens pretty often and one of the best parts of the process is getting to make the homemade stock. The smoke adds a lot of depth of flavor and is really unique in whatever recipe you decide to use it in.
What is your process for smoking meat? I’ve been thinking about trying it, but not sure where to start…
@ I have a big green egg and use that as a smoker quite frequently. But you can also smoke in a regular weber kettle grill - pretty much anything. I use lump charcoal. I do not use pellet. I’m kind of anti-pellet actually. But a lot of people use it because it’s easy. I just don’t like the binding chemicals they use in those pellets and they’re expensive. But so is lump charcoal. 😁. I’d recommend you do some searching on UA-cam and just look up big green egg, Primo grills, Webber, and see what you find interesting. There is a learning curve, but it’s straightforward with all the support you have online now. Best of luck!
As many other have stated “Better than bouillon “ has been a life saver.
I typically have the beef and chicken flavors in my fridge but last week while making beef stew I didn’t have any left. I asked my wife to get some but all she could find was concentrated Campbells broth. It was the first time in years that my kids only had one bowl and didn’t ask for leftovers the following day. Beef stew with “Better than Bouillion” the next day is even better.
My wife is a 75 year old lady whose parents both came here from China, and is a WIZARD in the Kitchen.
She goes through Better than Bouillon like Midwesterners go through peanut Butter and Jelly. We buy the BIG Jar. Cheers
The Progreso has a lot of potassium which gets bitter when heated
thank goodness for costco.
THERE'S A BIG JAR?? I NEED IT
you know its legit chinese cooking when chicken bouillon is in everything XD
@@pmmmAMVCostco
I love Better Than Bouillon . I always keep beef and chicken jars in my fridge, and I'm never left high and dry when needing a little something to add flavor to dishes. I haven't had time to go grocery shopping lately, but beef Better Than Bouillon saved the day last night because I was able to quickly whip up some beef with noodles and gravy in less than half hour.
I like to add a bit of the beef flavor to my taco hamburger meat when frying it up
Keep broth in ur fridge or freezer and gravy & sauces are just about instant, soups are half an hr lol
No need for chemicals
@@YeshuaKingMessiah First, I don't need lecturing. Second, I also use these in concentrated form and don't make my own beef broth. I don't always have enough homemade chicken broth on hand. I'll keep doing what works for me, thanks.
We’ve all been there, you open a carton of chicken stock only to not use it all and it gets wasted. Powder bouillon just plain sucks. Switched to better than bouillon a few years ago and not looking back.
That’s why I buy both cartons and cans. If you buy them from Walmart, it’s pretty much the same price per ounce.
When I'm using the cartons, I put the unused portion in the freezer. You've just got to remember to take it out and set it in the fridge the night before you're going to use the rest of it.
@@CatWhiskering good idea!! I never thought of this!!
I usually buy 16 ounce, very rarely buy 32 ounce unless I have a recipe that needs that much. I have actually found little 8 ounce containers at a grocery store called Hy-Vee and it’s by kitchen basics which I believe might be a Betty Crocker company. I’m not sure but the 8 ounce comes in handy when I have a recipe that just needs a cup. Usually I just buy the beef broth in that size.
Just picked up BtB onion & chicken a little while ago when I did the weekly shop.
I keep a jar of Better Than Bouillon in my fridge and I use it frequently. For large quantities, like a pot of soup needing stock in litre quantities, I will buy Swanson Chicken stock and freeze any leftovers as stock cubes.
And Costco’s Kirkland Organic Chicken Stock is manufactured by Swansons! Excellent flavor, cheaper than supermarket Swansons and not high in sodium.
Oh good to know-thanks for sharing
I was wondering who made the costco brand, and I am so glad to hear as it's the brand I use regularly. I have also used BTB but always only as a back up. I will no longer have reservations about that....kl
AND they (Costco) sells a LARGER size than what is in the regular grocery stores. I LOVE SEVERAL OF THEIR PRODUCTS. Always have Chicken, and Vegetable Better than Boullioun on hand and use it for lots of dishes.
I like Swanson chicken stock and use it all the time. I don’t like Better than Bullion, all I teste is salt 😊🤷♀️
A chef told me about better than bouillon. Changed everything, love it.
I use the whole line of Better Than Bullion. The Chicken is a bit salty but I can adjust the rest of my recipe. Its also gluten-free whereas many of the box broths but wheat product as a shelf stabilizer. I can take a spoonful of the paste with hot water and some roux (also stored in my frig) and make a quick midweek gravy.
They make a reduced sodium version of Better than Bullion that I prefer using. I use a little more than it calls for, 1.5tsp instead of 1tsp. It gives a good, strong chicken flavor without making it too salty.
How long does your roux stay good for in the refrigerator?
@@susansparke3462 I make two different roux. One of unsalted butter and regular flour. I never make more than a month's worth. The other is gluten-free flour and shortening. I will keep it up to 2 months.
Their website states that it is not gluten free! Sad
@JH-lz4dh I called because I was cooking for someone with a number of different options and it turns out that they don't use any products that contain gluten & they used to say gluten free, however the way they gave to test now to get the GF label is cost prohibitive. So while yes, it's still GF, it' just not claimed like that anymore.
This was a great review and very helpful for home cooks.
Better Than Bouillon. You can titrate the flavor or intensity. Also, with their other flavors, such as the Vegetable bouillon, I have mixed the two, giving more notes and flavors for certain dishes.
My favorite other trick though is to pick up one of the Costco rotisserie chickens for $4.99, pick off all the meat I want for various things, or maybe freeze some meat for another day, and then instead of chucking the bones, I throw it all (including skin) into a large pot of water. It’s faster than breaking down a whole chicken, and since I already used other parts for other meals, at such a good price, it’s an all-around great way to stretch your dollar.
I agree. The vegetable BTB gives a layer of flavor that is an improvement to most dishes.
I save chicken bones and carcasses in the freezer and eventually put them in the slow cooker for 12 to 18 hours. Mash up the soft bones and strain; makes a really nice chicken stock.
Nice use of the word titrate. My gosh.
Haha, thanks!
And the cartilage and little bits of meat from making the broth are perfect toppers for the dog's dinner.
Better than Bouillion has been a fridge staple for me for many years now. They make quite a few different variations and they’re all amazing!! The flavor profiles cannot be beat and they’re always there, waiting in the fridge.
I started using Better then Bouillon because a jar costs as much as box broth but can make a lot more broth, and it tastes better than powdered bouillon
I have used Better than Bouillon for many years! Lots of flavor! I make a lot of soup in the Fall and Winter so BTB is used a lot! I use a bit in canned soups also to give it a better taste!.
idk, it's like 5 bucks for a jar where i am, and a box of stock is 1.75
when making soups, stews, and sauces, we use three bouillons together: Knorr powdered, Better Than Bouillon, and Kitchen Accomplice. This applies to beef as well. The blend of them makes for a better flavor hiding some of the off notes present in all of them. It takes some practice to get ratios right, but the results are worth it. We stay away from the water broths, since you're just paying a premium for water.
I use a combo too! I agree that the combination is more well rounded and has a deeper flavor than any one alone.
I keep Better than Boullion in the fridge, but if I plan ahead for a big soup or gravy, I buy a carton or two of Swanson's. I'm glad that you agree because since losing a lot of my taste due to C-19, cooking has been a real struggle for me. Still my taste is changing so tests like this go a long way in building my confidence. Thank you very much!
4 years later and bell peppers still taste like mildew and rot to me :)
I did the same in regards to buying Swanson if needed. But always have my pastes in the fridge.
Glad to see the two brands I use are the top choices: Swanson and BTB. BTB is great, because you can control the amount of water. I don't have to reduce a boxed stock to half to concentrate it when I use BTB.
I always keep a jar of BtB in the fridge! Great episode
My favorite is Better Than Bouillon, it's a staple in my house. However, I actually use it in combination with a boxed broth because I need to control my sodium intake. I get an unsalted boxed broth then add just a little BTB to enhance the flavor of the unsalted but still lower in total sodium/serving than commercial "low sodium" boxed broth. Tastes better than the "low sodium" varieties too.
FYI Better than Bouillon now has a low salt chicken version.
Love Better than Bouillon! Saves so much space in the fridge and lasts forever
Thanks! I use Swanson, and Better Than Bullion, so I'm happy to see the results.
"B Than B," is more efficient, and space saving. And, I've been leaning more toward that, recently.
However, for my soup, I have to "cook the bird," ... then, do the slow-simmer, with my favorite additives.
I use Better Than Bullion chicken when I make a roast beef. It adds a subtle touch of richness, without overpowering the meat.
I had an old cat that had kidney failure and needed more fluids than her water intake. The therapy involved subcutaneous IV sessions. Try poking your cat with a needle twice a week. They have a remarkably long memory. I finally had the epiphany that I needed to get her to take more fluid on her own and my first thought was chicken broth. I tried about a dozen options that she just would not drink. I finally hit a winner with Swanson reduced sodium chicken STOCK. It kept her alive for another two years. About two thirds of the samples in this test were on my fail list and my cat picked the winner. So I am able to truthfully say to the losers "My cat wouldn't eat it".
Ha! Finally a great comment well worth the time to read it. Thank you very much. We all know that people lie and exaggerate but cats are always honest. Great story!!
Art from Ohio
One thing you have to be very careful of with that is most stocks have onion in them and onion is very toxic to cats.
For others who have cats who need to be encouraged to drink more liquid, try making a kibble broth by pouring hot water over a few pieces of their favorite kibble. Let it cool a bit before serving, obviously.
@@starlightievery important reminder!
@@starlightiereally? I didn’t know that
Knor chicken powder is good if you add it to rice or making a brown sauce for Asian dishes.
I use better than bouillon 90% of the time I make rice
I use Knorr Chicken powder as seasoning, not necessarily to make broth.
@@JG_SmileSOBrightMe too. It’s my salt substitute.
Knorr chicken bouillon recipe changed and it's bad.
Better than bouillon still better
I use Better than Bouillon for the most part. Sometimes, for a big pot of soup, or something, I will use both that and a liquid bouillon for an extra layer. Good to know that the Swanson got top marks, because I haven't really done a taste test on them. I love to have the Better than Bouillon "no chicken" and "no beef" flavors in the fridge because my daughter is vegetarian, and we also have a couple of vegans in the extended family, and it's nice to have those options to make easy variations on things I am cooking when they come over for dinner. They make a lot of other flavors as well (mushroom, ham, garlic, caramelized onion, turkey, lobster), which you don't often see in the grocery stores, but can find online. I like the mushroom and the ham, the lobster in small quantities, and the others not so much, but tastes can differ.
11:20 timestamp to cut to the chase.
Thanks!😊 ✌
Bless you!
Even quicker: The recommendations haven't changed from previous years. It's been Swanson for canned/boxed and Better than Boullion for convenient concentrate for many, many years.
Thank you!
Hero!
Over the years, I’ve sampled various chicken broths, including Better Than Bouillon, but I find some brands don’t work for me. My preference leans toward Maggi powder due to its economical price and superior flavor. Additionally, whether I’m using homemade or store-bought chicken broth, I like to mix in a small amount of toasted sesame oil. This addition enhances the broth with a deeper roasted flavor that’s subtly delicious.
I have several varieties of Better Than Bouillon in my pantry or fridge. It is much cheaper than buying boxes of mostly water and tastes better than most brands.
It is great for intensifying the flavor of beef or chicken by adding just the paste. The Garlic makes an amazing garlic butter for Garlic Bread.
I have the mushroom one that I add just a bit of to my mushroom gravy.
I'm just mindfull to salt towards the end of cooking if I'm planning on using BTB
And I just recently got the ham flavor, but have not used it yet. But a split pea soup is in my near future.
Good to see the recommendations haven't changed since I first saw this probably 15 years ago. I keep both Swansons and BTB in stock at all times. Lately, as the holidays approach, you have to stock up a little as the shelves can get wiped out.
curious to see the results. I had to make such test myself a while ago. Now I’m sticking to the winners. Very helpful and saves time when grocery shopping
The terms "broth" and "stock" are often used interchangeably in cooking, but there are some distinct differences between them:
Ingredients: Stock is primarily made from bones (which can come from chicken, beef, veal, or fish) along with vegetables like onions, carrots, and celery (mirepoix), and aromatics such as herbs and spices. The bones release gelatin, collagen, and other nutrients, giving stock its richer flavor and thicker, sometimes gelatinous texture when cooled. Broth, on the other hand, is typically made from meat (with or without bones), water, and similar vegetables and aromatics. It often includes salt and other seasonings, making it more immediately flavorful but less rich in body compared to stock.
Cooking Time: Stock requires a longer cooking time, often simmering for several hours to extract flavors and gelatin from the bones. This long cooking process results in a more concentrated, robust flavor. Broth, conversely, is simmered for a shorter period, generally under two hours, which keeps its flavor lighter and less concentrated.
Really one of the best tasting. I loved the pros and cons of each. A tasting that gave me guidance. Please more like this...
Came for the broth tasting, came away with the no-glug pour tip that's changing my life. Thank you!
Thank you for a wonderful video. I’m glad that she mentioned how to pour out of a container. Do that same technique when pouring oil into your engine and you don’t have to worry about spilling thank you.
Totally agree with your findings. I do find the Better Than to be salty so adjust your recipe accordingly
I’m a BIG fan of Better than Bullion. I’m an even bigger fan of Minor’s chicken (and beef and etc.) base. It’s a commercial product so it’s a little bit better deal. A few dollars more for twice as much product. I’m not positive that it isn’t the same broth-base product.
I do like the BTB jars for storing spices from the bulk-food section.
We make a lot of stock as we typically buy whole chickens--cheaper. But we freeze it in quarts, so, when a recipe calls for just a cup or two, we use better than bouillon. Also add it to things like pasta water or rice. Great product. Pretty salty, tho, ya need to back off on other seasoning till the dish comes together and you can adjust if needed then.
It’s either homemade or BTB, sometimes a combination. We gave up on boxed stock, there’s just 2 of us and the waste was horrendous!
So FREEZE IT!!!!!
@TheRange7 homemade isn’t always practical. I get it, but then, I’m on a mission be make the most of what I buy…
That's what I do. Chicken thighs plus the usual suspects (and a couple of whole cloves, not enough to taste)
A big blob of BtB chicken base ans a smaller job of their vegetable base.
I store it in wide mouth quart Mason jars in the fridge. As long as there is an intact fat cap, it will last a very long time, but I use it on a regular basis, so spoilage is not an issue..
We use Better then Bouillon a lot. We put it in greens, beans, roasts, soups, chilis, so many different things. But you have to be careful because it can easily make your dish way to salty!!!! I’ve done that a lot 🥴. So be sure to add a little at a time and taste. It lasts so long in the frig, which is great!!
Thanks, Lisa, for that pouring tip!
Lisa and Val are the best!!!! Great presentation. I'm B2B forever.
Anyone else take years to realize that College Inn = Collagen (a protein that adds smooth texture to broth)? I had seen the name for years, but never read it out loud. But once you speak it, you realize that it’s a pun. Good job, marketing team!
I was reading this as the presenter said the word collagen... Literally didn't realize it until that moment 😄
I realized it a few years ago working at a grocery store. One of my co workers was stocking and mentioned the name. It was an instant "OH! I get it now!" moment.
Nope. Total retcon/folk etymology. The College Inn brand comes from the famous 1920s College Inn restaurant in Chicago’s Hotel Sherman
My mom used that brand forever and it wasn’t until I got married that I put it together
@@SabeletodoYou’re right about the etymology of the name, but the low sodium bone broth from College Inn has 8 grams of protein per serving and naturally occurring collagen. Just a little fun fact!
This test is pretty validating 😂. I've been using better than boullion for a while now, but when I bought boxes I always found myself grabbing swanson over the other brands i'd tried.
Note to vegetarians - Better Than Bouillon also makes wonderful no-chicken and no-beef bases. They can be hard to find - I order them online and share with my vegetarian friends and family) but they are a terrific alternative for gravy, pot pie, stroganoff, etc!
I've definitely seen their vegetable stock available at Costco
I keep jars of Better Than Bouillon chicken an beef in the fridge for backup, but use Kirkland Chicken Broth for most of my regular cooking needs. I wish they stocked a beef broth as well.
I use Swanson and Better than Bullion. I would have liked the testers to have tasted College Inn. Lisa McManus is always so charming.
Better Than Bouillon is excellent, I managed to find a 50% sodium version (much more useful for me), that's also huge, at Costco and that sits in the fridge and gets used all the time, it also lasts forever (2 years apparently).
Better Than Bouillon! I always put in a teaspoonful when cooking grains: quinoa, farro, barley, whatever. They sell a vegetable version suitable for vegetarian dishes, and I use the chicken version a lot, too, but my favorite is the mushroom version - unfortunately that's hard to find in most supermarkets.
I use Swanson or Pacific & always have Better than Bouillon in my fridge for certain dishes. With The BTB you can flavour without swamping dish in liquid.
I was taught that the difference between broth and stock is broth is made from meat and vegetables, while stock includes bones.
I thought it was the other way around.
No one really follows that rule/guideline anymore. Both words mean the same in today’s world, may not have been the case a few years back
Yep, there ain't no such thing as kale stock.
Thank you for this recipe. I followed it exactly and it is the best chili that I’ve ever made! Keep helping us to become better cooks. I really appreciate you.
It's not just about taste versus taste it's also about sodium. As a chef, I always buy no sodium stock or broth for my pantry. I make my own or get restaurant quality stock for private dinners. A key to intensifying the flavor of many sauces is reduction. Any of the Better than Boullion types or full sodium stocks/broths reduce down to a liquid that is far too salty for use even when cut with cream or a bechamel. One of the best brands of readily available stocks in the grocery store is Kitchen Basics which I use or Swanson when I don't have Kitchen Basics. As stated the Better Than Boullion and some of the powdered products are good for quick marinades. You want to be cautious about using them for longer marinades,
I totally agree about BTB and the sodium; I can't get past it despite being a salt lover. It's Swanson for me.
Kitchen Basics makes a horrible beef stock.
@@coderspy True. Their beef stock is not up to par with the others they produce. I generally make my own.
I never buy beef stock, so I didn’t know about it. But I’ve been using Kitchen Basics no sodium chicken broth for about the last 7 or 8 years. I bought it because of the simple ingredients and my desire to reduce my salt intake, and was really amazed by how good it is.
Kitchen basics taste like butter
I'm glad I watched this. My choices have been Better than Bouillon and Swanson Stock anyways. I've thought about trying a couple of the others but won't bother now. Thanks!
I wish you'd included Costco and Sam's Club brands in this test.
I use Weyler's Bullion Cubes exclusively. We travel for much of the year and it doesn't require refrigeration, has good flavor, and can be added to anything. The only downside is unwrapping all the little cubes when I make soup. I add a bullion cube when browning meat. The salt helps the meat brown faster, and helps create a nice fond.
I use Knorr powder as a base for seasoning fried chicken 🤌
Same here, baked or fried
It’s not Knorr powder… it’s European MSG.
I like Better Than Bouillon for most applications. I add it to my cream spinach recipe. If I’m making a rice pilaff I definitely add it. I also use it when I’m making chicken stew (although I use Italian tomato paste in a tube, Vegeta and real Hungarian paprika as well).
I actually like to add Better Than Bouillon along with a small amount of Vegeta to just about everything I cook. It just adds something extra (but don’t over do it).
When I have chicken scraps (from cutting up raw chicken like wing tips or necks) I will make fresh chicken stock. In fact I keep vacuum sealed vegetables in my freezer just for that purpose (celery, carrots, left over onions ends, one parsnip and Italian parsley all frozen). I add it all to my pressure cooker pot add water and peppercorns and cook it before bed. The next morning when it’s cooled down I strain it and put it in tall mason jars (to save fridge space). I call it my liquid gold.
They are all tools in the culinary toolbox.
The Knorr powder, for example, does have some use cases.
If you already have a soup and you want to add a bit more salt and msg without making it taste less like chicken, a couple of teaspoons of the powder can really amp up the flavor.
But yes, i wouldnt use it as the entire base for a broth.
The best use of Knorr in our house is as a supplement...if a soup or gravy needs a wee flavour boost, some powdered stock concentrate will do the job without adding liquid volume.
I do that as well by just adding a bit of BTB paste.
I bought the Swanson low sodium chicken broth recently to make wonton soup and I was very pleased with how delicious the broth tasted, so I'm glad to see that Swanson was rated as the best. Interesting that Knorr was the first one tasted. I have seen a TV commercial several times recently for this Knorr bouillon where they recommend using it with ramen noodles and vegetables and claim it is "better than fast food". It did look good, but if I ever make it I will use Swanson chicken broth!
Personally, my favorite is the Better Than Bouillon No Chicken Base. Somehow, it's even more chicken-y than the Roasted Chicken base. We go through jars of that stuff so quickly, absolutely delicious!
This, truly, is the way.
MSG is indeed a miracle
@@garbanzomemeUncle Roger, is it you?
I agree, I find the no chicken stronger in flavor. I feel like I use less when I get that one.
@@marlies7444so you prefer artificial flavors?
Outstanding taste testing! Valuable information. Big Thanks 🙏
I've always preferred Swanson Stock.
Of course, there's no substitute for home-made,
Great, useful content. The background on how it is produced was also very helpful.
I agree with Better Than Bouillon tasting best, however I recently checked the ingredients and was shocked to see sugar and worse yet, maltodextrin as ingredients. Maltodextrin is an absolute no-no for insulinn sensitives or diabetics because it will spike blood sugar faster and worse than real sugar or carbs. Very disappointed. I cook meals for diabetics, and can no longer use this product with good intention because of these hidden sugars. That also probably accounts for its better taste.
I thank you, and resent you, for the information.
Some of these also contain msg which many people are sensitive to.
I think the sugar in it is why I don't like it in a recipe. I don't like stews, roasts or soups to have sweetness unless it's from veggies like carrots or parsnips.
I correctly guessed A and C just by looking at them once. Being a retired chef, I have been using
Better Than Bouillon for decades ... mid 80's ? Always have at least 2 flavors in the fridge at all times.
I use both Swanson and Better Than Bouillon. Can't go wrong with them.
I use both of the top two, but mostly "Better than...". They are easily the best tasting store bought. Thank you for this.
I love ATK, and this is a very informative review. That said the delivery on this is a bit tough to swallow. I know that they’re always reading from a script, but this one really gives off that vibe. which is why I think the editing focusing on the speaker always changes the camera view every few seconds to try to make it less noticeable. The way Liza presents in contrast in her other videos is more natural.
I agree with this comment very much. Nothing personal to Valerie but her delivery was unnatural and seemed very forced. Which as a whole distracted from the great content ATK creates and the info in this video.
As an Asian person, I am grateful to see the representation, but I also think there is a lot of room for improvement, particularly with the delivery as mentioned.
@@dangtrann I think it's inspiring that white people are losing their monopoly of awkward presentations.
I came here to make the same comment. It was really quite painful. I think partly it was because Valerie's English is not very good. Very stiff and unnatural. To be a video presenter it needs some work, or perhaps have someone with better fluency do the presenting?
Ionno I didn't feel anything off
@@ib9rt"It was really quite painful." lol so dramatic. 😫🤣
I use Oxo powdered boullion. It has a similar taste to the Knorr but it is quite salty. I really like salty stuff though and when I'm making soup, I just don't add salt at all and go ham on other ingredients and spices. Better than Boullion wasn't my favorite but maybe I'll try mixing them together. Gonna try to hunt down Swanson and I'd love to actually try and make homemade chicken stock at some point. Never had the homemade stuff so maybe I'm just missing out big time.
What I learned in culinary school is the chicken broth is made from meat, while stock is made from bones, primarily. If you are used to store-bought stock or broth options, making your own stock at home, with leftover chicken bones that have not been previously cooked, in any way, will be a tremendous Revelation in your cooking experience. No box or can or paste, powder or concentrate, even begins to come within a mile of what you can do with bones you would otherwise throw away.
Stock is just meat, bones, and connective tissues (cartilage) and no other flavorings. It's a base to use in recipes. Broth includes carrot, onion, and celery along with salt, pepper, and parsley. It's a prepared stock to use for soups. You can use a stock for cooking various meats, boil rice in it, fish, etc. Then you season your dish however you like. With a broth, you are locked into the seasons they've added. Store bought broth has insane amounts of salt in it too. Especially beef broth. Watch Chef Sean Pierre's stock and broth videos to get all the details.
@anthonylosego I'm sorry, but you are incorrect, and so is the chef that you referenced. Both stock and broth can be flavored with the flavors and seasonings you mentioned, what stock is made from Bones, broth is made from meat stock has been made with b Mire poix , plus the parsley stems, etcetera, 400s of years, and in more countries than just France. Both broth and stock can be used to make soup, but the stock has been used as an ingredient for making gravy karma various pan sauces, as a cooking medium, pretty much anything to cook or chef wants. Also, I'm keenly aware of the vast quantities of salt that usually come with boxes and cans of stock and broth and grocery stores. You can get lower sodium versions, but none of these are half as good as what you can make at home with a little bit of skill. What's that play here is the source of the meat-based flavor, not necessarily how it is seasoned I want another flavors that are added to it. Asian stock tends to be lightly flavored with Asian flavors, such a star anise, for example..
I keep Better Than Bouillon in my fridge but I also save all my bones and veggie scraps to make homemade stock once a year for freezing. Better than Bouillon is good if you want to add a ton of flavor but not much extra liquid to a recipe. For recipes where extra liquid isn't an issue, homemade stock is my preference. I do buy Swanson during the holidays to supplement when the need for broth is sky high.
The "Good Really Good" on the screen while they're panning away from them making the yucky faces is honestly golden comedy.
I use Swanson when I don't have fresh. I also use the Better then Bouillon beef stock. Very happy with the results. Thx u.
Good God - not this again.. I use BTB, but it is NOT a substitute for broth. It tastes nothing like real broth, even canned or boxed. Broth made from BTB tastes like the old Lipton soup mix only maybe not as good. I keep about 6 varieties of BTB and use it in place of salt for certain dishes, but never in place of broth. And if anyone thinks I'm wrong, do a taste test - mix BTB and compare it *blind* to broth from Swanson. Have ten people compare it and ten will pick the Swanson. Here's another tip, always buy low or no salt boxed broth - check the protein on the boxes. Low or no salt varieties have to rely more on chicken protein so you'll find low salt versions have 2 grams of protein where normal salt versions have 0-1 grams per serving.
I hesitate to admit this: I’ve “salted” my homemade broth with a bit of Better than Bouillon when making a really simple soup. Miso also works. Both add flavor and color! Homemade is such a healing food!
Charming, no-nonsense, crystal-clear delivery- so refreshing. Thank you.
I converged to BTB over time. It tastes good (even though risotto is recognizably better with homemade broth), also you do not have to ship, carry, and store those huge boxes
Funny, if I'm remembering correctly, the 'college inn' brand won the taste test from the Jack Bishop segment of ATK with Bridget and Julia.
Seems strange to me; College Inn is like plain water.
Thanks ladies, i loved the way you interact ❤️
Yes I use both the Swanson and Better Than Bouillion brands! Question- What about Swanson's Low Sodium Chicken broth?
Do you read ingredients or just blindly pick up a package? Do ingredients matter?
@@angelbulldog4934 Are you asking me that question or Americas Test Kitchen that question?
The low/no sodium is by FAR the best broth. Look at the label - the low or no sodium versions have twice the protein in them because they have to rely on chicken for flavor, not salt. Add your own salt and get better flavor.
@@ohger1 Thank you for clarifying that for me! Yes I prefer getting the low sodium Swansons chicken stock but i also love using Better Than Bouillion :)
I avoid unfermented soy foods, and many broths and stocks these days add soy protein. That is a no-go regardless of taste.
Swanson is just stock, animal fat, vegetables, salt, dried yeast, and natural flavor.
I do agree though, Better than Bouillon is the definition of a processed food. It is the Fruit Loops of the stocks. Reading the ingredients makes you wonder how it even qualifies as a stock.
I use Pacific Foods low sodium chicken broth that’s sold in packs of 4 small 8 Oz boxes. This way I can use exactly as much as I need for my recipe, with no leftovers.
Look at the ingredients in these products including Better than Bullion and Swansons. It puzzles me why some are only concerned with taste and ignore ingredients that should not be in food.
The Kitchen Basics no sodium version is one of the best chicken broths out there for flavor and has simple ingredients.
i was thinking same thing! Noone reads ingredients apparently.
I always use the Swanson broth when making stuffing, and usually keep a carton on hand for a quick fix if I'm sick. Even without adding anything to it it's a nice mild soup to eat that is good for anything from a simple chicken and vegetable soup to a more hearty chicken chilli or casserole.
Problem is it's not very shelf stable once you open it. Knorr is the best for that use case. Herb-Ox for a couple years shelf stable but there's basically nothing real in those besides chemicals. The problem with Better than Bouilon is that they need to figure out that no one outside of a restaurant is using that much stock within a couple weeks/months to include even when they (finally) came out with their half sized jars.
If you keep it in the back of the fridge, it is good for more than 6 months. We date the jar when it’s opened. Even though it gets thicker, it is still good. Only clean spoons go in, no cross contamination.
I freeze leftover stock...liquid or BTB paste...in stock cube trays. No wastage at all.
Nice glad to see I came to the same conclusions with my own experience cooking over the years. I keep a jar of the low sodium "better than bouillon" beef and chicken stock at all times, and then i use the boxed stock for more involved dishes.
I used beef Better Than Bouillion for the first time because it was recommended for a stroganoff recipe. When I tasted the result I thought it tasted very sweet. Checked the ingredients in BTB, and high up on the list are sugar and corn syrup solids. I don't see sugar listed as an ingredient in any of the box broths. BTB, why so much sugar?
This is my huge problem with BTB! I do not see why EVERYTHING has to contain sugar, particularly the lab created monster corn syrup.😠
I have found that "organic" or "free range" broths often have less salt than "reduced sodium" broths. You have to pay attention to the serving size they are measured for though; sometimes you think a broth has a little less sodium than another, but it split the carton into 4 servings while what initially seemed to have more salt actually has significantly less because they gave you the measurements for the whole container.
Seems like the main organic selection at Costco should have been included.
Better than bullion they carry or boxed? (Do they have a boxed broth?)
@@DealArtist824 They carry the whole line of better than... and they have a self-branded (Kirkland) organic chicken stock and they carry a bone broth too.
@@DealArtist824 yes, boxed.
Agree. For whatever reason, ATK doesn't seem to review Kirkland products, but I think they should.
Better than Bullion is number 1 ! Easy to use,and you can exactly adjust the flavor level to your liking! Well worth the price!
It's so enjoyable to watch these pros discuss these things in minutiae.
Definitely tried all of these and agreed with the tasters and presenters, but due to many factors am currently just using costco organic chicken stock and recently threw out the better than bouillon because the it has ingredients that were not agreeing with the people enjoying the food.
Asa retired Chef homemade broth is the best ! I roast chicken wings in oven till light brown and Make them in a pot covered - When cooked strip off bones & skin Make chicken salad with- When cooled pour broth into ice cube trays & freeze will last up to 6 months
Valerie and Lisa! What a great team! I always have BTB on hand, and the Pacific boxed chicken broth is also really good. I need to give Swanson's another try.
Loved the tips! I've been meaning to try adding BTB to a stir fry - glad to hear it's not just my crazy idea! And the pouring tip? Why didn't I think of that?? Thanks!