Pickled Ramps

From the Latest Issue

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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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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Fruits & Vegetables

Jarred Vanilla Peaches

Beginner Beginner

Enjoy summer’s bounty longer with jarred peaches in a vanilla syrup. 

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Yannick Alléno

Hot Now in Sous Vide

Chefs & Personalities

New Royalty

Carrie and Rupert Blease's simple, ingredient-driven fare has made Lord Stanley one of San Francisco's hottest restaurants—and earned it a Michelin star for three years running.

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Tips & Techniques

5 Commandments of Sous Vide Cooking

Trying sous vide cooking for the first time? Learn how to do it right with helpful sous vide tips from the experts at CREA and Cuisine Solutions, the world-renowned masters of the method.

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Books

EveryDayCook

What can you expect from Alton Brown’s latest cookbook? His signature blend of science, humor, and delicious food—now with a personal twist.

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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


Moto: The Cookbook

Moto: The Cookbook

$50.00

A posthumous cookbook by the late Homaro Cantu celebrates his Willy Wonka-esque approach to modernist cooking.

...

Kitchen Creativity

Kitchen Creativity

$40.00

Kitchen Creativity rounds up advice from the world...

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....

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

Poultry

The Perfect Egg

Beginner Intermediate

The sous vide method transforms a weekend brunch basic into something utterly beyond in this winning combination of poached eggs, rich béarnaise, and crisp polenta.

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Desserts

Mocha Pot de Crème

Beginner Beginner

Bold espresso and flavorful chocolate artfully combine for the ultimate caffeine-spiked dessert.

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Poultry

Cedar Plank Chicken

Beginner Intermediate

Both chicken and cedar plank get the sous vide treatment before finishing on the grill.

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Compressed Watermelon

Buy the Magazine

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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.