A renaissance is underway. After a few decades of frozen meals, fast-food drive-thru's, and eating out, people are returning to their kitchens to cook for themselves. There's a desire to know what goes in their food, to control food costs, and to eat well while staying trim.

IN THIS ISSUE, it's back to school, cooking school! We explain two cooking techniques that are perfect for the season ahead, braising and roasting. We share just what each technique offers, and apply the knowledge to some delicious recipes: braised short ribs, roasted vegetables, and the perfect roasted chicken.