Bouillon cubes

As strange as it sounds, the French use bouillon cubes (chicken, beef, and vegetables) at home all the time — even chefs turn to them when they’re cooking at home. Except when a recipe calls for adding a cube to a dish as flavoring (rather than to create a stock or soup), you can always use homemade stock or store-bought broth, a product that is not easily found in French supermarkets, instead.

Dorie Greenspan