1.   A clear, sparkling, golden broth may be an elixir to some, a starting point to others.

2.   All the panelists thought this broth was weak-tasting even though some thought it had good beef aromas.

3.   Chicken with lemon is chock full of chicken and noodles cut into spoon-size pieces, but the broth is weak, overpowered by lemon.

4.   If the broth is so thin that the bread becomes soggy right away, then what you have is soup, and you need corn bread to save it.

5.   My broth is delicious with noodles, but at the restaurant I have taken it in a different direction.

6.   One panelist thought the flavors were muddy, but the broth might be OK if used in a soup with other strong flavors.

7.   Reduce heat until the broth is at a low simmer.

8.   Season with salt if the broth is unsalted.

9.   The broth is your first course.

10.   The garnet beet broth is rich with just a touch of sweetness, full of tender bites of beef and tender lima beans.