Jarred Vanilla Peaches

From the Latest Issue

Poultry

Duck Egg Brouillés

Beginner Intermediate

A sophisticated take on sous vide scrambled eggs that will satisfy (and surprise!) your brunch crowd.

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Fruits & Vegetables

Pickled Ramps

Beginner Beginner

Sous vide pickling extends the shelf life of your garden’s vegetables. Pickled ramps are the perfect entrypoint to the technique.

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Meat

Emma Bengtsson's Pork Collar

Beginner Advanced

Chef Emma Bengtsson of Aquavit gives traditional “meat and potatoes” a textural twist with a sous vide pork collar.

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Food For Thought: A Tribute

 

Michel Richard and Paul Bocuse changed modern cooking, and these departed chefs continue to inspire.

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Immersing Themselves: Part I

Hot Now in Sous Vide

Books

The Nordic Kitchen

Danish chef and entrepreneur Claus Meyer has a vision for Nordic cooking that involves foraging, indulging, and punching up the region’s food past.

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Dining

Ingredient Spotlight: Uncommon Eggs

The most important meal of the day gets an unexpected update, thanks to eggs from the likes of ducks, quail, ostriches, and more.

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Books

WD-50: The Cookbook

Wylie Dufresne’s wd~50 changed the way the Lower East Side ate and the way modernist chefs cook. Now he wants you to re-create his unreal eats at home (if you’re feeling brave enough).

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French for “under vacuum,” sous vide is an innovative cooking technique in which food is vacuum sealed and slow-cooked in water at constant precise temperatures until perfectly cooked. While it’s one of the most exciting cooking methods available today, it wasn’t invented just yesterday—in fact, the history of the sous vide method extends thousands of years.

 

 

Sous Vide Books & GearALL BOOKS & GEAR


Mouthfeel: How Texture Makes Taste

Mouthfeel: How Texture Makes Taste

$28.00

What makes a dish go from everyday to decadent? It’s often the texture that transforms a dish. ...

On Vegetables: Modern Recipes for the Home Kitchen

On Vegetables: Modern Recipes for the Home Kitchen

$49.95

The vegetarian cookbook, by celebrated plant-focused chef Jeremy Fox, celebrates the meat-free meal....

Joule by ChefSteps

Joule by ChefSteps

$199.00

This immersion circulator may be small, but it conquers in the kitchen. ...

Sous vide cooking may seem daunting, but it doesn’t have to be.We’ll walk you through the basics and pass along top tips—guiding you to an intermediate and then advanced level.

Sous Vide Recipes ALL RECIPES

Fruits & Vegetables

Chilled Very Green Pea Soup

Beginner Beginner

Cryoconcentrated chlorophyll gives this sous vide soup its bright-green color—and exuberant flavor.

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Sides & Appetizers

Quail Egg Mini Tartines

Beginner Intermediate

Elevate the brunch standby—eggs Benedict—with a quail egg and hollandaise sauce both made using sous vide.

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Sides & Appetizers

Poblano Corn Veloute

Beginner Intermediate

Leverage the flavor-boosting power of an immersion circulator to maximize the benefits of global spices like poblano pepper with this recipe for sous vide corn soup.

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Duck Egg Brouillés

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Dedicated to the Art & Science of Sous Vide

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.