The first publication devoted to the art and science of sous-vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous-vide at home, and exclusive interviews with world-class chefs.

© Copyright 2017  |  A Cuisine Solutions Publication

 

SOUS-VIDE MAGAZINE

03

FIRST BITE: FRUIT FORWARD

Step out of your comfort zone and experiment with sous-vide recipes starring delicious exotic fruit.

Get the recipe for Exotic Fruit Brochette

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02

COOL UNDER PRESSURE

Thomas Keller has earned his stripes as an iconic American chef. (Just don’t call him a celebrity.) In our exclusive interview, he shares his musings on the American food scene, sous-vide cooking, and his illustrious career.

01

TASTE THE NATION

In search of culinary innovation or new takes on classic foodie favorites? Our guide explores tasty sous-vide dishes in U.S. restaurants from Washington, DC, to Washington State. Start planning your itinerary now.


— INSIDE THE CURRENT ISSUE —

05

MASTERING THE MODERN COCKTAIL

A look behind the avant-garde bar at The Aviary in Chicago, where chef-mixologists work to perfect presentation and flavor through the science of sous-vide.

ONLINE EXCLUSIVE: Get The Aviary's recipe for their cocktail "A Sour in the Key of Raffi"

06

INNOVATIVE RECIPES

Exclusive step-by-step instructions for cooking delicious sous-vide recipes at home, including Sous-Vide Halibut Tronçon and Salt-Crusted Sea Scallops.

Get the recipe for Sous-Vide Octopus

From our first issue:
Chilled Very Green Pea Soup
Sous-Vide Compressed Watermelon

Sous-vide (/su:ˈvi:d/; French for "under vacuum")

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04

COOKING WITH GRACE

Chef Curtis Duffy brings seasonal tasting menus to Grace, in Chicago’s West Loop. In this issue, he explains the meticulous planning process of developing the restaurant's innovative dishes.

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SOUS-VIDE MAGAZINE

Sous-vide (/su:ˈvi:d/; French for "under vacuum")

The first publication devoted to the art and science of sous-vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous-vide at home, and exclusive interviews with world-class chefs.

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