Which method is often used to enhance flavors in a dish through slow cooking?

Braising is a cooking method that enhances flavors through slow cooking. This technique involves cooking food in a small amount of liquid in a covered pot over low heat for an extended period. The process allows tougher cuts of meat or hearty vegetables to become tender while simultaneously allowing the flavors to deepen and meld together. As the food cooks, the liquid reduces and intensifies, creating a rich and flavorful sauce that complements the dish.

In contrast, blanching is a quick cooking method used primarily to soften vegetables or prepare them for freezing, while searing focuses on rapidly browning the outer layer of food to create a flavorful crust. Frying cooks food quickly in hot oil and does not emphasize the slow development of flavors. Therefore, braising stands out as the most effective method for achieving deep, complex flavors through gradual cooking.