A sophisticated take on sous vide scrambled eggs that will satisfy (and surprise!) your brunch crowd.View Recipe>
Sous vide pickling extends the shelf life of your garden’s vegetables. Pickled ramps are the perfect entrypoint to the technique.View Recipe>
Nothing’s off limits for Gn Chan’s cocktails. The owner of Double Chicken Please sous vides toast and maple syrup for this rich Aberfeldy concoction.
The Wine Kitchen in Leesburg, Virginia, does more than reds and whites. Its rum-based Night at the Movies with sous vide cherries and kola nut syrup tastes just like cherry cola.
Bright summer flavors like lemon, ginger, and strawberry come together in this sous vide bourbon cocktail from Polite Provisions, an apothecary-style cocktail bar in San Diego.
Make the most of your Memorial Day—whether you're cooking for a crowd or keeping it low-key with a small group—by using sous vide to help with meal prep.Read More>
The most important meal of the day gets an unexpected update, thanks to eggs from the likes of ducks, quail, ostriches, and more.Read More>
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).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.
What makes a dish go from everyday to decadent? It’s often the texture that transforms a dish. ...
The vegetarian cookbook, by celebrated plant-focused chef Jeremy Fox, celebrates the meat-free meal....
Cryoconcentrated chlorophyll gives this sous vide soup its bright-green color—and exuberant flavor.View Recipe>
Elevate the brunch standby—eggs Benedict—with a quail egg and hollandaise sauce both made using sous vide.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.