Truth be told, I’m an America’s Test Kitchen super fan. Books, magazines, websites and podcasts are consumed in mass quantity. I’m drawn to them because of their peerless range. My judgement, however, is not distorted and I am willing to give any product a bad grade if warranted. But, it won’t be the case with their recent release, How to Braise Everything. The book is a modern master on braising and earns high marks from me.
The elemental methods of the book are simple: Combine your main ingredient with a flavourful liquid, cook (usually) at a low temperature, and you’re left with superbly tender meat or vegetables and a flavourful sauce or broth, both parts benefitting from an exchange of flavours.