Freezing veggie scraps for stock

In all sincerity, this is my #1 kitchen hack. It’s resourceful, cheap, and the result is so flavorful and nourishing that you will never reach for that Better Than Bouillon again. Here’s how: Save all your (clean) vegetable scraps in a gallon ziploc bag in the freezer over time — we’re talking onion skins, garlic ends, carrot peelings, herb stems, mushroom stems, and anything that got neglected in the crisper. When the bag is full, go to your local Mexican/Central American/Asian supermarket...