Stock, the product of boiling water with (most often) animal bones, vegetables, and savory herbs, has been around for centuries. "Bone broth," on the other hand, reared its smugly head last year, and the trendy collagen-rich slurry has only gained in popularity, even though the two are essentially the same. Some proponents assert that for stock to be considered bone broth, it requires at least a day bubbling away on the stovetop (for the bones to release the most nutrients, naturally) and a proper drinking vessel. Just like stock, broth helps with inflammation, but its many purported benefits mostly come up short. But that hasn't stopped celebrities from endorsing the stuff, or bone broth-ers from organizing a festival to memorialize marrow and celebrate their superior health.
|Bara's chicken soup|
Giving in to the concept of bone broth as something new feels like accepting a rebranding of oatmeal as "sipping porridge." A $9 paper cup filled with bone-marrow-spiked beef is still a paper cup. How about a bowl of soup instead? Here are the ten best in New York.More »