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.
Glazing is a great way to enhance the flavor of vegetables.
Michael Symon uses gremolata to brighten the flavor of braised veal shanks.
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.
Layered beef, veggies and cheese equal a tasty stew with an Italian accent.
Braised chicken absorbs sweet and spicy flavors from coconut and pepper.
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.