The Magic Cube
Gastropod

The Magic Cube

2020-11-24
You could call it the Swiss Army knife of the kitchen: bouillon is a handy ingredient, whether it comes as bottled brown gloop, or a cube wrapped up in shiny foil like a tiny present. Today, cooks around the world rely on this secret ingredient to add depth, flavor, and umami to their cooking. It wasn’t always so; like many of today’s packaged shortcuts, condensed bouillon got its start in the 1800s, when nutrition science was just taking off. How did the (mistaken) discoveries of a German che...
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