HowStuffWorks Recipes Guide  Tags: recipes cook cooking food dessert main dish recipe howstuffworks snack soup chili holiday drink breakfast brunch salad sandwich bread muffins appetizer cuisine  

Soups are mixtures of water and virtually any type of vegetable and/or meat. Some soups add an additional cream-base. See Full List

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Broths & Stock are technically different. A broth is the finished product whereas a stock - made by simmering various ingredients in water - is the base to make a broth. A stock can become a broth. See Full List

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Chilis are generally combinations of beans, tomatoes and their sauces and some type of meat (this of course is optional). Chilis can range from nuclear hot to a gentle pepper flavor, and everything in between. See Full List

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Chowders are thicker soups, usually enriched with flour or crackers to give it that extra bite. Seafood is a common ingredient in chowders such as clam chowder. See Full List

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Stews are typically hearty soups with a thicker, meatier and chunkier consistency since the ingredients are not as finely chopped. The bases used to make stews may not be as watered down either. See Full List

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