Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high...

Braised rice is a Ghanaian style of cooking rice. It is known as angwa moo in the Akan language, literally "oil rice" or omɔ kɛ fɔ(omor ker for) in the...

Red braised pork belly or hong shao rou (simplified Chinese: 红烧肉; traditional Chinese: 紅燒肉; pinyin: hóngshāoròu) is a classic pork dish from China, red-cooked...

Dezhou braised chicken (simplified Chinese: 德州扒鸡; traditional Chinese: 德州扒雞; pinyin: Dézhōu pá jī) is a Chinese dish from the city of Dezhou in Shandong...

Tilapia (/tɪˈlɑːpiə/ tih-LAH-pee-ə) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine...

dish, known as a pot roast in the United States, but more commonly as braised or stewed beef in Britain, is often accompanied by root and tuber vegetables;...

الجمر, romanized: Waqāʾiʿu sinīna l-jamri; French: Chronique des Années de Braise; these names both mean "Chronicle of the Years of Embers") is a 1975 Algerian...

La braise (English: The Ember) is a 1982 Moroccan film directed by Farida Bourquia in her directorial debut. It was one of only two feature films made...

Paper Cannot Wrap Up Embers (French: Le papier ne peut pas envelopper la braise) is a 2007 French-Cambodian documentary film directed by Rithy Panh. In...

its origin in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce...