• Today’s Topic: Braising
• The Goal: 20 lessons, 20 days to become a better cook at home
• Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School. See rules and regulations.
• Enroll & see all the lessons so far: The Kitchn’s Cooking School

For meat that quite literally falls apart under your fork and melts in your mouth, there’s no better cooking method than braising. But meaty cuts of beef, lamb, and pork don’t get all the braising love — we can also make fantastic, flavorful braises with fish, chicken, and vegetables all by themselves.

What is a braise, exactly? How is it different from a roast or a soup? That’s the topic of today’s lesson, and by the end of it, you’ll be more than ready to try one for yourself.

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Spicy Sausage & Mixed Vegetable Skillet Pasta

A full freezer is only useful if it’s stocked with foods that can help you put dinner on the table quickly on a busy weeknight — unfortunately, ice cream doesn’t fit the bill. Over the years, I’ve learned through trial-and-error what to always keep in my freezer so that I can, with the help of a few pantry and fridge staples, throw a variety of dishes together quickly with little effort. Here’s a list of my top 10!

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It’s hard to imagine any condiment shelf without a bottle of soy sauce — this intense sauce gives instant rich flavor to stir-fries, enhances sushi, and can add a quick punch of flavor to sauces and soups.

But there are so many types of soy sauce out there it can be a bit confusing. Here’s our guide to the most common types of soy sauce and other sauces that are in the same family!

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• Today’s Topic: Roasting
• The Goal: 20 lessons, 20 days to become a better cook at home
• Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School. See rules and regulations.
• Enroll & see all the lessons so far: The Kitchn’s Cooking School

Today, we’re switching from the stovetop to that big piece of equipment below it (or beside it): the oven. Let’s talk about roasting. Roasting gets a lot of attention around the time of Thanksgiving turkey and Easter lamb, but this is also a technique that we can bring into our everyday home cooking. Ever tried roasting green beans? Or shrimp? Roasting is the perfect way to turn just about any ingredient into something dinner-worthy, and today we’re talking about how.

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There is a particular emotion that comes from creating something that, up until that very moment, felt like the un-reproduceable creation of some industrial food lab. The feeling is a mixture of pride, satisfaction, and outright elation. It also feels a little like having super powers.

Make this recipe for candy corn and you can ride that emotion for days. Because by golly, you made candy corn! Sure, you can easily buy a bag of the stuff and save yourself the trouble, but that’s no way to become a superhero. Go on. Impress your friends and family. Make a batch of candy corn. Here’s our DIY recipe and step-by-step guide.

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