Ready to Watch More?
Start your FREE trial to unlock every video, project, and technique.
Master the Methods: Roast, Braise, Sauté & Pan-Fry
Master the Methods: Roast, Braise, Sauté & Pan-Fry
Bruce Weinstein
Master the four cooking methods you need for your best meals ever, from oven-braised brisket and roasted rack of lamb to pan-fried pork chops and more.
Curiously Similar
Are you sure to want to remove this?
Easily transform meat, poultry and vegetables into flavor-packed dishes with a range of roasting techniques!
Molly Stevens
Molly Stevens
Are you sure to want to remove this?
Cook the delicious beef dishes you crave! Discover the techniques and tips you need for perfectly cooked meatballs, steaks, roasts and more.
Raquel Pelzel
Raquel Pelzel
Are you sure to want to remove this?
Cook pork to perfection! From chops and ribs to succulent roasts, master versatile dishes for all occasions.
Rick Rodgers
Rick Rodgers

Join the discussion! While your instructor may choose to chime in, this space is intended as a maker-to-maker forum.

Related Reading
Grilled ribeye beef steak on a wooden cutting board, herbs and spices, salt, peppercorn, oil, cutlery
Are you sure to want to remove this?
You can't go wrong with a steak on the grill — but you can go right with a little help from grill master Al Roker (yes, that Al Roker). To amp up his steaks, Al stuffs them with garlic and slathers them with an herbed butter. Whip them up yourself this weekend, or check out Al's class for more barbecue-ready recipes.
Bluprint
lattice-pie-top.png
Are you sure to want to remove this?
Pie doesn't really need to be fancied up — it's what's on the inside that counts, right? — but for presentation's sake (and Insta, tbh!) a lattice pie crust is extra drool-worthy. And here's a little secret: that lattice top isn't so difficult, but definitely earns you major cred.
Bluprint
Overly busy restaurant kitchen
Are you sure to want to remove this?
Any 9 to 5 job can be stressful — between intense meetings, difficult bosses and the added stress of everyday life, nobody's day is a breeze. But when you consider the physical and emotional demands of working in a kitchen, it just makes us wonder: How do chefs stay grounded after a long night slinging plates on the line?
Nichole Fratangelo
Now Reading
Master the Methods: Roast, Braise, Sauté & Pan-Fry