All three start with the same basic idea: simmering stuff in water to make it taste amazing. But the stuff and the time you simmer it for? That’s where the drama begins. Think of it like a family reunion—everyone’s related, but some are the cool cousins and others are the weird uncle.
Stock is the heavy lifter. Broth is the smooth talker. Bouillon is the instant friend you didn’t know you needed until 6 PM on a Tuesday.
