Chicken is famously versatile, suited to many cooking methods, including the liquid-based braising and poaching. But what's the difference between the two?

Birria Quesa Tacos! In this video, we make one of the most amazing dishes I've ever made in my life! Birria is such a great ...

Pot roast isn’t a specific cut of meat but ... These cuts would be chewy if cooked like a steak but are ideal for gentle braising, which allows all those firm muscles and tissues to slowly ...

This lets the turkey juices render and mingle with the braising liquid and vegetables, while maintaining some of the crispness of the skin. Uncovering the pot toward the end of cooking helps with ...

In a large braising pot or Dutch oven, heat 1 tablespoon of oil over high heat. Season chicken with a large pinch of salt and pepper for each leg. Sear chicken until browned on both sides ...

This supertender pot roast from Ben Dailey of Cebo in the Finger Lakes is all about the wine. Because it’s the only liquid the meat braises in, be sure to pick out one that’s rich and fruity.

Braising the meat with beer in the slow cooker, however? Absolutely necessary. Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne ...