Braising is cooking an item in a liquid that only covers about one third to one half of the item. The dish has a lid on top, and is cooked in the oven until the item is tender. Pot Roast is a classic braise. Picture someone standing in a kitchen, surrounded by boiling pots, a pile of vegetables on the cutting board, steam and confusion everywhere, holding aloft a chef's knife and glancing around with a look of utter loss on their face. Or, you can get stuck here by an overly aggressive menu, and a Chef who hasn't given you enough time to prepare it.
Truffles are unusually high in glutamates.
All other flavors are actually scents. This can then either be the basic for a sauce, or an enhancement to another sauce. An important part of French sauce making, because the flavor is basically free in the pan. Cooking an empty pie or tart shell prior to filling. The shell is filled with tin foil, and then beans or rice are placed in the foil.