Cooking Class: Braising

Cooking Light food editors Ann Taylor Pittman and Tim Cebula teach you how to make fork-tender meat with this easy, walk away technique.

Quick Tip: Trimming a Roast

Learn how to pare down the fat on a cut of meat without losing the flavor.

Quick Tip: Improvising a Lid

Braising requires a pot with a tight-fitting lid. Don't have one? Learn how to create a good, tight seal in a pinch.

Quick Tip: Browned Bits

Learn what they are and why your sauce needs them

Slide Show: International Braising Recipes

This simple cooking method suits a number of classic international dishes.

Red-Cooked Short Ribs

Lamb Shanks with Lemon and White Beans

Moroccan Chicken Thighs

Spanish Daube

Coq au Vin