<P> Commercially prepared liquid broths are available, typically for chicken broth, beef broth, and vegetable broth . In North America dehydrated meat stock, in the form of tablets, is called a bouillon cube . Industrially produced bouillon cubes were commercialized by Maggi in 1908 and by Oxo in 1910 . Using commercially prepared broths allows cooks to save time in the kitchen . </P> <P> Many cooks and food writers use the terms broth and stock interchangeably, and even when distinctions are made, they often vary from person to person . In 1974, James Beard wrote more emphatically that "they're all the same thing". </P> <P> However, a traditional distinction between stock and broth is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture . Another distinction that is sometimes made is that stock is cooked longer than broth and therefore has a more intense flavor . A third possible distinction is that stock is left unseasoned for use in other recipes, while broth is salted and otherwise seasoned and can be eaten alone . </P> <P> Bouillon is the French word for "broth", and is usually used as a synonym for it . </P>

Where did college inn broth get its name