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