Swanson

Swanson Broth | “Great Escape”

The terms “broth” and “stock” are often used inter­change­ably, but there is a dif­fer­ence. Broth is lighter, more fla­vor­ful, and used to make soups. Stock is thick­er, takes longer to make, and is used for sauces.

The worst brands use MSG (monosodi­um glu­ta­mate) and fla­vors cre­at­ed in the lab. Swan­son Broth has no added MSG, arti­fi­cial fla­vors or preser­v­a­tives. At the prospect of being pre­pared with a rival broth, a hol­i­day turkey turns chick­en. Swan­son is not known for humor, but this pop­u­lar, ever­green spot ran sev­er­al hol­i­day seasons.

Swanson Stock | “Juicier Meat”

Seri­ous cooks keep stock on hand. It adds fla­vor, col­or, and rich­ness to sauces, stews, and soups…and keeps meat juicy. Maybe too juicy. A spec spot with my favorite guys. Even though there was lit­tle chance the client would buy it,  exer­cis­es like this get you think­ing beyond the usu­al type of spot.