Braising is a cooking technique that combines both moist and dry heat to tenderize food, typically meat. The process begins by searing the food in a hot pan to develop flavor, followed by cooking it slowly in a covered pot with a small amount of liquid, such as broth or wine. This method allows the food to absorb flavors while becoming tender over time. Commonly used for tougher cuts of meat, braising is ideal for dishes like beef stew or coq au vin. The slow cooking process breaks down connective tissues, resulting in a rich, flavorful dish. Braising can also be applied to vegetables, enhancing their taste and texture.