Cooking slowly is a great way to bring out the flavor of food. The three terms used to describe this method are STEW, SIMMER, and BRAISE. Stewing is a slow cooking method that involves simmering food in liquid for an extended period of time. Simmering is a gentle boiling process that requires the liquid to be kept at a low temperature. Braising is a combination of both stewing and simmering, where the food is first browned in fat and then cooked in a covered pot with a small amount of liquid. All three methods are excellent for tenderizing tough cuts of meat and infusing flavors into vegetables.