Online Class

Secrets of Slow Cooking: Mastering the Braise


Demystify the art of the slow simmer with Molly Stevens as she walks you through the essential steps of creating perfectly braised meats and vegetables.

Skill Level


What You Get

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

How it works

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

Class Overview

Explore the science behind braising — gently cooking meats or vegetables under cover in a little bit of liquid — and discover the delicious and tender result! From ingredient selection to in-depth discussions on the correct methods for browning, flavoring and cooking, Molly offers her expert advice culled from years spent testing techniques and developing recipes for her James Beard Award-winning book, All About Braising. Molly’s step-by-step approach to building a delicious braise will give you the confidence to tackle any recipe and use any protein or vegetable you choose!

Lesson Breakdown

1. Getting Started
Meet Molly Stevens and learn the science behind braising.
2. The Main Ingredient
3. Browning Before the Braise
4. Adding Aromatics
5. Choosing a Braising Liquid
6. The Braise
7. The Finish
8. Braising Vegetables

Taught by

Molly Stevens
Molly Stevens
Molly Stevens is a food writer, cookbook author, editor and cooking teacher. She has won James Beard Foundation awards for her cookbooks All About Roasting: A New Approach to a Classic Art (WW Norton, 2011) and All About Braising: The Art of Uncomplicated Cooking (WW Norton, 2004). Both books also received accolades from the International Association of Culinary Professionals (IACP). Molly is a contributing editor to Fine Cooking, and also writes regularly for Saveur, Bon Appétit and Eating Well magazines. In 2006 she was named Cooking Teacher of the Year by IACP, and in 2007 she was selected as the Bon Appetit Cooking Teacher of the Year, for being “[one of the] extraordinary men and women – people like Julia Child, Jacques Pépin, and Mario Batali … who have made an indelible mark on the way we eat, drink, cook, read, and entertain.”
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