Adventurous cooks who get into diverse cuisines look to broths that provide an appropriate palette on which to build their dishes. By adding one or two ingredients to the basic Vegetable Stock recipe, you can make many stocks with the one recipe. For Chinese stock, add one thinly sliced two-inch piece of fresh ginger, and two sliced garlic cloves (additional to the original five the recipe calls for). For Vietnamese stock, add one star anise and one chopped stalk of lemongrass (or ¼ cup dried). When making stocks for Mexican foods, add one ancho chili pod and one cinnamon stick. For Middle Eastern dishes, a stock with zest of one lemon adds another dimension.