Roast, Braise, Sauté & Pan-Fry with Bruce Weinstein
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Bruce Weinstein

Cooking Instructor

BEGINNER Skill Level

2 Hours 6 Minutes Duration


  • Essential techniques and become a more confident cook with guidance from best-selling cookbook author Bruce Weinstein.
  • The unique advantages of stovetop- and oven-braising and discover which cuts of meat work well for each method.
  • How to create juicy, red-wine-braised chicken and flavorful Southwestern beef brisket.
  • How to roast rack of lamb, and master techniques for high-heat roasted seafood and a restaurant-style rib eye.
  • To master methods for your most delicious sautéed chicken, veal that's ready in a flash, and even pan-fried pork chops no one will be able to resist.

STUDENT PERK Once you enroll in the class, you’ll also get an exclusive downloadable workbook with delicious recipes, a list of supplies you’ll need, and helpful tips, and tricks for mastering these cooking methods.

Get started today with our B+C Cooking Bundle or our All-Access Pass!


  • Unsalted butter
  • Bacon
  • Chicken thighs
  • Medium yellow onion
  • Baby carrots
  • Prunes
  • Garlic cloves garlic
  • All-purpose flour
  • Fresh rosemary
  • Fresh thyme
  • Pepper
  • Salt
  • Red wine
  • Chicken stock
  • Bacon fat or lard
  • Brisket, preferably first flat cut
  • Cubanelle peppers
  • Canned chipotle peppers in Adobo sauce
  • Worcestershire sauce
  • Smoked paprika
  • Ground cumin
  • Oregano
  • Salt
  • Beer
  • Beef broth
  • Cinnamon stick
  • Butternut squash
  • Potato starch


  • Recipes & Ingredients List

Roast, Braise, Sauté & Pan-Fry

Learn essential techniques and become a more confident cook with guidance from best-selling cookbook author Bruce Weinstein.

Purchase this course individually

Please note you will not be refunded if you decide to upgrade to our B+C All Access Pass or B+C Cooking Bundle.


Get access to this course & many more cooking courses! Learn More

$8 / MONTH

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