from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun A small cube of evaporated seasoned meat, poultry, or vegetable stock, used in making broth or to flavor soups or stews.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun a cube of evaporated seasoned meat extract


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  • A bouillon cube (US) or stock cube (UK) is dehydrated broth (bouillon in French) or stock formed into a small cube (about 15 mm on a side). It is made by dehydrating vegetables, meat stock, a small portion of solid fat (such as hydrogenated oil), salt (usually well over 50%) and seasonings (usually including monosodium glutamate) and shaping them into a small cube.


    February 17, 2008