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.
Michael Symon uses gremolata to brighten the flavor of braised veal shanks.
An unusual braising liquid adds a spicy-sweet glaze to Alton's carrot dish.
Braising in fat rendered from bacon gives collard greens a nice richness.
Just what the doctor ordered: pork braised in a good-for-you herbal broth.
Braised chicken absorbs sweet and spicy flavors from coconut and pepper.
How does Chuck's menu change with the seasons? Let him tell you himself.
Layered beef, veggies and cheese equal a tasty stew with an Italian accent.
Lee Anne gives beer-braised chicken wings a spicy Szechuan spin.