Braising is a cooking technique that combines both dry and wet heat to tenderize food. It typically involves first searing meat or vegetables in a small amount of fat to develop flavor, followed by cooking them slowly in a covered pot with a small amount of liquid, such as broth or wine. This method is ideal for tougher cuts of meat, as the slow cooking process breaks down connective tissues, resulting in a tender and flavorful dish. The process of braising can be applied to various ingredients, including beef, pork, chicken, and vegetables. Common braised dishes include coq au vin and osso buco. The technique is versatile and can be adapted to different cuisines, making it a popular choice for home cooks and professional chefs alike.