Fat is essential in ensuring a pot roast stays tasty and juicy. To avoid too much of a good thing, however, fat must be trimmed. Here's how much needs to go.

Pot roasts are testaments to the magical power of slow cooking. Give even the most tough and inedible parts of a cow a multi-hour steam in a closed pot in the oven, and watch it emerge tender and ...

Add Yahoo as a preferred source to see more of our stories on Google. Braising is all about low prep work that yields a high reward, and few dishes so artfully embody this cooking technique as a ...