Stocks and broths sound fancy, but they start the same — bones, water, and a simmer — until one takes a left turn and the other a right. In this episode of Chef’s Day Off, Marcus and Chef Matthew break down the real difference between a stock and a broth (and where the sexy term “bone broth” actually fits). You’ll learn why cold water matters, why bitterness is the enemy, how long to simmer fish, chicken, and beef bones, and why parsley stems might be your secret weapon. Plus, what not to do (boiling, oversalting, or cooking for two days straight). It’s funny, it’s nerdy, and it’s everything you need to know before you grab that ladle.