Guy Crosby and the editorial brains behind Cook's Illustrated play with the dos and don'ts of modern cooking.Read More>
Sink your teeth into sous-vide brunch at Indianapolis hotspot Milktooth.Read More>
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.
A collaboration between chef Deuki Hong and food writer Matt Rodbard, this ode to Korean-American cooking is packed full of storie...
Breville and Polyscience collaborate on a new standard for induction cooking—at home or in the professional kitchen....
Crisp photography accompanies Questlove’s dialogues with 10 avant-garde chefs, including Modernist Cuisine author Nathan Myhrv...
Compression and sous-vide make each ingredient in this salad sing.View Recipe>
Leg of lamb is full of flavor and fall-off-the-bone tender when given the sous vide treatment. Ours gets an extra flavor punch thanks to a touch of Indian spice.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.