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Online Class

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

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.

Skill Level


What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Bruce Weinstein
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Learn essential techniques and become a more confident cook with guidance from best-selling cookbook author Bruce Weinstein. First, learn the unique advantages of stovetop- and oven-braising and discover which cuts of meat work well for each method. Then create juicy, red-wine-braised chicken and flavorful Southwestern beef brisket. Next, discover how to roast rack of lamb, and master techniques for high-heat roasted seafood and a restaurant-style rib eye. Plus, master methods for your most delicious sautéed chicken, veal that's ready in a flash and even pan-fried pork chops no one will be able to resist.

Lesson Breakdown

1. Stovetop Braising
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.
2. Oven Braising
3. Low-Heat Roasting
4. High-Heat Roasting
5. Sear & Shove Roasting
6. Sautéing
7. Pan-Frying

Taught by

Bruce Weinstein
Bruce Weinstein
Bruce Weinstein is a best-selling cookbook author and food writer. He has written more than 25 cookbooks with his partner, Mark Scarbrough, including the Gourmand International Cookbook Award-winner Cooking Know-How. Together they host the podcast Cooking With Bruce and Mark. Bruce is also a contributing editor to Eating Well Magazine, a columnist for Weight Watchers and a regular contributor to Cooking Light, Fine Cooking and The Washington Post.

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