Trevor Rose-Hamblin, of Old Irving Brewing Co., gives his tips and tricks for home brewing.Read More>
Our recipe for "Chicken in a Pot" comes from Cuisine Solutions Executive Chef Bruno Bertin, whose mother served it at home in France.View Recipe>
Savory, sweet, tangy. Enticing flavors combine in this easy-but-impressive appetizer.
Cuisine Solutions “pear”ed with CREA to develop this elegant sous vide poached pear dessert for International Sous Vide Day 2019.
Chef Nelson Banegas, of Standing Room Only in Scarsdale, NY, earned second-place honors in the International Sous Vide Day 2019 Sous Vide Tastemakers contest. He shared his recipe with Sous-Vide.View Recipe>
K.N. Vinod, third-place winner of the Sous Vide Tastemakers International Sous Vide Day contest for 2019, shares his recipe.View Recipe>
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.