Better than bouillon is the only bouillon that I use!  You can add it in a pinch too wet or dry foods. If you were throwing it in the sauce you don't need to worry about it cooking down long enough for the dry cube to disintegrate. A few swirls with your spoon and it is integrated into the sauce. I even have added a little bit of this to grits,  mashed potatoes, and mac & cheese. It integrates so easily and you can put as little or as much as you want instead of having to make a cup of bouillon.  So versatile!