Master the Methods: Roast, Braise, Sauté & Pan-Fry

Meet chef and cookbook author Bruce Weinstein and learn more about the fundamental cooking methods you'll master in your class. Then dive into stovetop braising -- perfect for smaller cuts of meat -- as Bruce shows you how to braise chicken thighs in red wine.

Learn how oven braising -- good for large, tough cuts of meat -- differs from stovetop braising as Bruce guides you through the preparation of Southwestern beef brisket with butternut squash. Bruce also explains how to change flavor profiles and shares tips on vegetable prep and tying a roast.

Low-temperature roasting is perfect for large, bone-in cuts of meat such as prime rib, pork roast or rack of lamb. Bruce shows how to French the bones on a rack of lamb and create a wonderful pesto and breadcrumb crust. Learn how to check for doneness and two ways to carve and serve.