Cuisine Solutions’ Chief Scientist Dr. Bruno Goussault discusses safe sous vide plastics, keeping your circulator residue-free, and more.Read More>
Retain the vibrant color, texture, and juiciness of fish through the precise sous vide method.Read More>
Thick Manuka honey is an ideal glaze for sous vide shrimp finished on the grill.
This classic barbecue cut emerges from the sous vide bath with incredible taste and juicy, tender texture.
Prep a batch of these wings in advance using sous vide, then finish them on the grill for just a few minutes per side. BBQ entertaining has never been easier!
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.
Part cookbook, part food-science explainer, Nosrat’s book on the “elements” of cooking aims to break down the how and the wh...
The cooking world has gone to pot. Instant Pot, to be precise....
A sophisticated take on sous vide scrambled eggs that will satisfy (and surprise!) your brunch crowd.View Recipe>
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.