Use this slow-cooking method to deliver rich taste and tender meats.
Cooking Light food editors Ann Taylor Pittman and Tim Cebula teach you how to make fork-tender meat with this easy, walk away technique.
Learn how to pare down the fat on a cut of meat without losing the flavor.
Braising requires a pot with a tight-fitting lid. Don't have one? Learn how to create a good, tight seal in a pinch.
Learn what they are and why your sauce needs them
This simple cooking method suits a number of classic international dishes.