Glazing is a great way to enhance the flavor of vegetables.
Learn how to braise your way to fall-off-the-bone meat with our basic tips.
An unusual braising liquid adds a spicy-sweet glaze to Alton's carrot dish.
Michael Symon uses gremolata to brighten the flavor of braised veal shanks.
Lee Anne piles sliders high with chicken in mole sauce and fresh avocado.
Braised chicken absorbs sweet and spicy flavors from coconut and pepper.
Just what the doctor ordered: pork braised in a good-for-you herbal broth.
Ching fills bao buns with braised pork, peanuts and pickled cucumbers.
How does Chuck's menu change with the seasons? Let him tell you himself.
Braising in fat rendered from bacon gives collard greens a nice richness.