Elevate home cooking with the three most common stocks: chicken, beef and vegetable.

Making stock is an exercise in building flavors and, as such, one of the first lessons in any culinary course. Having a steady supply of homemade stock in the freezer will elevate anyone’s home cooking. In this episode, Martha shares recipes and techniques for the three most common stocks — chicken (including a time-saving pressure-cooker version), beef and vegetable — as well as useful cooking and storage tips.