Glazing is a great way to enhance the flavor of vegetables.
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.
Learn how to braise your way to fall-off-the-bone meat with our basic tips.
Ching fills bao buns with braised pork, peanuts and pickled cucumbers.
Braised then baked, Alton's beans are great as a side -- or for breakfast.
Braising in fat rendered from bacon gives collard greens a nice richness.
How does Chuck's menu change with the seasons? Let him tell you himself.
Holy chipotle! Get ready to pig out on Rachael's spicy, smoky pork tacos.
Lee Anne piles sliders high with chicken in mole sauce and fresh avocado.